Today’s Wunder Recipe

Southern Fish Fry-Creole Contessa



  • 10 catfish fillets or whitefish
  • 2 cups corn meal
  • 2 cups flour
  • 2 eggs, beaten
  • 2 tablespoons yellow sandwich mustard
  • 1/2 cup hot sauce
  • 2 tablespoons creole seasoning
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • pinch of cayenne pepper
  • lemon to serve
  • cooking oil
  • hot sauce


  • Rinse fish and pat dry.
  • Slice fish in half to get long strips.
  • Place fish in a large bowl.
  • Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.
  • Mix seasoning blend and set aside.
  • In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.
  • Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.
  • Once oil is ready place a few strips of fish into corn/flour and shake well to coat.
  • Remove excess flour from fish by lightly shaking when removing from bag.
  • Place fish in pan and fry 4-5 minutes per side.
  • Don’t over crowd pan, repeat until all fish is cooked.
  • Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.
  • Serve with lemon wedges and hot sauce.

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