INGREDIENTS

  • 1 cup flour
  • 2 eggs , beaten
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons celery salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dry mustard
  • 3 lbs catfish fillets
  • oil (for frying)
  • lemon wedges
  • tartar sauce

DIRECTIONS

  1. Put flour in shallow dish.
  2. Combine eggs, milk, and salt in another bowl.
  3. Combine cornmeal, celery salt, paprika, pepper and mustard in shallow dish.
  4. Lightly coat fish in flour.
  5. Dip in milk/egg wash.
  6. Coat with corn meal.
  7. Put fish on paper towels on a baking sheet.
  8. Refrigerate 3 hours.
  9. Heat oil to 375 in a deep heavy pan.
  10. Heat oven to 300.
  11. Carefully add fish in batches to hot oil.
  12. Lower heat to medium high.
  13. Turn fish, cook until coating is golden brown and fish is opaque.
  14. Remove fish, drain on paper towels.
  15. Keep warm in oven.
  16. Serve with lemon wedges and tartar sauce.