2 cups cornmeal
1 cup flour
3 tablespoons Creole seasoning
3/4 teaspoon salt
2 eggs, lightly beaten
1 cup milk
1 tablespoon Creole mustard
3 pounds freshwater catfish, cut into 2-inch strips
3 cups peanut oil

1. Combine first 4 ingredients in a shallow bowl. Stir together eggs, milk, and mustard in a separate bowl. Dip each fish strip into egg mixture, then into cornmeal mixture.

2. Heat oil in a deep cast-iron skillet to 350°. Fry fish strips, working in batches and being careful not to crowd skillet, in hot oil, stirring occasionally, 2 minutes or until fish is crispy. Remove fish, and drain on paper towels. Sprinkle with additional salt to taste.