2 lb. freshwater catfish fillets
2 c. cornmeal
3 tbsp. Cajun seasoning
1 c. milk
2 eggs
1/4 c. Creole (or brown) mustard
1 c. vegetable oil for frying (preferably peanut oil)

Rinse catfish fillets. Mix cornmeal with Cajun seasoning. In a shallow bowl mix milk, eggs and mustard. Dip catfish fillets in egg mixture then coat well with cornmeal mixture. Work cornmeal mixture into fillets with hands to coat well. Heat vegetable oil in a heavy skillet to 375 degrees. Fry fillets, 2-3 at a time in hot vegetable oil, turning once. Serve immediately. Serves 4.