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Fried Catfish is one of them. Give me a bucket of Louisiana Hotsauce and lemon wedges and I will commit a food crime with some Fried Catfish. This is my Nana's recipe HOWEVER she would NEVER tell us the mustard she used, she always kept her secret mustard mix in Mason jar to mix in to her creations. I am fairly certain she put it in everything but no one ever saw her or was allowed in the kitchen while she worked her magic... except me. From my dim memory of it, it had big seeds, was off brown, and DEFINITELY had a fair amount of horseradish added to it as well... However for this recipe I would just recommend Stone Ground mustard. \n\n6 Catfish Filets\n1 Tbs Creole Seasoning\n1 tsp Paprika\n1 tsp Garlic powder\n1 tsp Onion powder\n2 Tbs Hot sauce\n1 Tbs Stone ground mustard\n1 Egg (beaten)\nCoarse Sea Salt and Fresh Ground Black Pepper to taste\n1c Flour\n1c Cornmeal\n\nPeanut/Canola Oil to Fry\n\n1 Lemon (wedges)\n\nDirections:\nMix seasoning in a small bowl. Prepare fish (rinse, pat dry, cut into strips). Season fish generously. Mix egg and hotsauce together. Add fish to mixture, set aside. Add Flour and Cornmeal to paper bag with remainder of dry seasoning. \nHeat Oil to 350 degrees. \nAdd fish to Paperbag mixture and shake until well coated. Shake fish to remove excess and place it in the frier.\nFry for 7-8 minutes or until golden brown. Place on a towel or rack to drain. Squeeze lemon wedges over the top of finished fish.\n\n\nGuest Chef @kylic","description_bbcode_parsed":"<span style='word-wrap: break-word;'>There are a few things that I will eat until I pop. Fried Catfish is one of them. Give me a bucket of Louisiana Hotsauce and lemon wedges and I will commit a food crime with some Fried Catfish. This is my Nana&#039;s recipe HOWEVER she would NEVER tell us the mustard she used, she always kept her secret mustard mix in Mason jar to mix in to her creations. I am fairly certain she put it in everything but no one ever saw her or was allowed in the kitchen while she worked her magic... except me. From my dim memory of it, it had big seeds, was off brown, and DEFINITELY had a fair amount of horseradish added to it as well... However for this recipe I would just recommend Stone Ground mustard. <br /><br />6 Catfish Filets<br />1 Tbs Creole Seasoning<br />1 tsp Paprika<br />1 tsp Garlic powder<br />1 tsp Onion powder<br />2 Tbs Hot sauce<br />1 Tbs Stone ground mustard<br />1 Egg (beaten)<br />Coarse Sea Salt and Fresh Ground Black Pepper to taste<br />1c Flour<br />1c Cornmeal<br /><br />Peanut/Canola Oil to Fry<br /><br />1 Lemon (wedges)<br /><br />Directions:<br />Mix seasoning in a small bowl. Prepare fish (rinse, pat dry, cut into strips). Season fish generously. Mix egg and hotsauce together. Add fish to mixture, set aside. Add Flour and Cornmeal to paper bag with remainder of dry seasoning. <br />Heat Oil to 350 degrees. <br />Add fish to Paperbag mixture and shake until well coated. Shake fish to remove excess and place it in the frier.<br />Fry for 7-8 minutes or until golden brown. Place on a towel or rack to drain. Squeeze lemon wedges over the top of finished fish.<br /><br /><br />Guest Chef @kylic</span>","writing":"","writing_bbcode_parsed":"<span style='word-wrap: break-word;'></span>","pools_count":0,"title":"Baking in the Buff with Beignet : Fried Catfish","deleted":"f","public":"t","mimetype":"image/jpeg","pagecount":"1","rating_id":"1","rating_name":"Mature","ratings":[{"content_tag_id":"2","name":"Nudity","description":"Nonsexual nudity exposing breasts or genitals (must not show arousal)","rating_id":"1"}],"submission_type_id":"1","type_name":"Picture/Pinup","guest_block":"t","friends_only":"f","comments_count":"9","views":"124","sales_description":null,"forsale":"f","digitalsales":"f","printsales":"f","digital_price":""}