Southern-style Pan-fried Catfish

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Details

12 Ingredients

• 1/2 cup buttermilk
• 2 Tbsps whole-grain mustard
• 1 Tbsp Emeril's Original Essence or Creole Seasoning
• 1 Tbsp minced garlic
• 2 tsps Louisiana hot sauce or other red hot sauce
• 4 (6- to 8-oz) skinless catfish fillets
• 1 cup all-purpose flour
• 2/3 cup cornmeal
• 1 Tbsp coarse salt
• 2/3 cup vegetable oil, for frying
• Emeril's Kicked-Up Tartar Sauce, for serving (optional)
• Lemon wedges, for serving