• 1 cup course ground or yellow mustard 
• 1 egg white lightly beaten
• 2 teaspoons Tabasco Pepper sauce
• 1 1/2 lbs catfish fillets, cut into bite size strips
• 1/2 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart vegetable oil
• Cocktail Sauce, for serving (click here)

Catfish Fingers

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• oil for frying
• 2 dozen large Louisiana shrimp, peeled
• salt and freshly ground pepper
• 2 cups all-purpose flour
• 2 teaspoons cayenne pepper
• 1 cup buttermilk wekk shaken with 2 teaspoons Creole mustard

Southern Fried Shrimp

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• 2 eggs
• 2 cloves garlic, minced
• 2 lemons, juiced
• 1 lemon zested
• 4 drops Tabasco
• 3 tablespoons Creole mustard
• 2 cups salad oil
• 1 pinch salt
• 1 Pinch black pepper

Note: This is delicious over fish, crab and as a dressing for salads. Shown with cod.

 Lemon Creole Mustard Aioli

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• 1 egg
• 1 tablespoon minced garlic
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped parsley
• 1 tablespoon chopped green onion
• 1 cup olive oil
• 1/4 teaspoon cayenne pepper
• 1 tablespoon Creole or whole grain mustard
• 1 teaspoon salt