Southern fried catfish recipe

Ingredients

• 2 Tbsp kosher salt
• 2 Tbsp garlic powder
• 2 Tbsp paprika
• 1 Tbsp onion powder
• 1½ Tbsp pepper
• 1 Tbsp ground red pepper
• 1 tsp celery salt
• 1 tsp dried oregano
• 1 tsp dried thyme

• Vegetable oil
• 2 cups cornmeal
• 2 cups masa harina (corn flour)
• 2 large eggs
• 1 cup milk
• 1 Tbsp Creole mustard
• 3 lb farm-raised catfish fillets, cut into 4- x 2-inch strips
• Parchment paper
• Pickled vegetables
• Sliced tomatoes

Prepare Creole Seasoning
1. Combine all ingredients in a medium bowl, stirring well.
Prepare Catfish
2. Preheat oven to 300°. Pour oil to a depth of 3 inches into a 4- to 5-qt. Dutch oven; heat over medium-high heat to 350°.
3. Meanwhile, combine cornmeal, masa harina, and 3 Tbsp. Creole Seasoning in a large bowl, reserving remaining seasoning for another use. Stir seasoning mixture well.
4. Whisk eggs in a large bowl; whisk in milk and mustard. Dip fish in egg mixture; dredge in cornmeal mixture, shaking off excess.
5. Fry fish, 8 pieces at a time, 2 minutes on each side. Drain fish on paper towels. Transfer fish to a baking sheet lined with parchment paper. Place in oven; keep warm at 300° until ready to serve. Serve with pickled vegetables and sliced tomatoes.