Rock’s Catfish
 
Makes about 4 servings
Ingredients
  • 1 pound catfish fillets, cut into 1x3-inch strips
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 cup whole milk
  • 2 tablespoons yellow mustard
  • 2 tablespoons fresh lemon juice
  • 3 to 4 dashes of hot sauce
  • 2 cups corn flour
  • 1 tablespoon cornstarch
  • Solid vegetable shortening, for frying
  • Lemon wedges and thinly sliced yellow onions, to serve
Instructions
  1. Season the fish with salt and pepper. (If you prefer to use your favorite Cajun spice seasoning mix, I suggest you use 1 teaspoon of the spice mix.)
  2. In a large dish, combine milk, mustard, lemon juice, and hot sauce. Add catfish, and refrigerate for at least 1 hour.
  3. Put corn flour and cornstarch into a brown paper bag. Remove the catfish from the marinade, a few pieces at a time, allowing the marinade to drip off a bit. Put the strips in the bag, and shake well to coat each piece.
  4. In a large skillet, heat shortening to 360°. Drop a few pieces of fish at a time into the hot shortening. Cook until golden brown, about 2 to 3 minutes per side; remove and let drain on paper towels. Serve with lemon wedges and onions scattered over the fish.
Notes
Kitchen Tip
If you can’t find corn flour, substitute masa or a fine-ground plain cornmeal.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rocks-catfish/