Justin Wilson's Fried Catfish

Crisp golden catfish fillets dredged in seasoned corn flour and fried until they float.

Ingredients

• 6 catfish fillets
• 1 cup yellow mustard or 2 cups buttermilk, for soaking
• 2 tablespoons Louisiana hot sauce
• 1 1/2 cups corn flour (fish fry)
• 1/2 cup all-purpose flour
• 2 teaspoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• Vegetable oil, for deep frying
• Lemon wedges, for serving

Directions

1. Coat the catfish fillets with the mustard (or buttermilk) and hot sauce and let sit 15 minutes.
2. In a shallow dish, combine corn flour, all-purpose flour, Cajun seasoning, salt, cayenne, and black pepper.
3. Heat about 2 inches of oil in a heavy pot or skillet to 350 degrees F.
4. Dredge each fillet in the seasoned flour, pressing to coat well, and shake off the excess.
5. Fry in batches without crowding, 4 to 6 minutes, until the fillets are golden and float to the top.
6. Drain on paper towels and serve hot with lemon wedges.

Notes

Based on Justin Wilson’s fried catfish, dredged in a corn-flour fish fry.