1/2 cup yellow mustard
1 tablespoon cayenne pepper
1 tablespoon garlic salt
1 tablespoon Tabasco sauce
1/2 teaspoon freshly ground black pepper
2 lbs. catfish, crappie, sandbass, largemouth bass, and smallmouth bass, cut into 11/2-inch pieces
1 cup all-purpose flour
1 cup yellow cornmeal
Oil for frying
Jalapeño peppers
In large bowl, combine yellow mustard, cayenne pepper, garlic salt, Tabasco and black pepper. Coat fish pieces in mixture, then refrigerate 2 to 4 hours. Remove fish pieces from mixture; discard mixture. Coat fish pieces with flour and cornmeal.
In large frying pan, heat oil over medium heat until hot. Add fish; cook 3 to 4 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with additional hot sauce or jalapeño peppers.
4 servings.
From --- Celebrate Fish: Members’ Greatest Recipes