Fried Catfish

Combine buttermilk, hot sauce, and Cajun seasoning in a bowl and submerge the catfish. Cover with plastic wrap and let rest in the fridge for 30 minutes. 1 1/2 cups Buttermilk 2 tbsp Hot Sauce 1 tbsp Cajun Seasoning 3 lbs Catfish Fillets
While the catfish are sitting, In a large bowl or ziploc bag, combine dredge ingredients - 1 1/2 cup Cornmeal 1 1/2 cup All Purpose Flour 1 tbsp Cajun Seasoning 1/2 tbsp Garlic Powder 1/2 tbsp Onion Powder 1 tsp Old Bay 1 tsp Black Pepper 1 tsp Kosher Salt Mix everything together and set aside.
Add vegetable oil to a large cast iron skillet or pot over medium-high heat. Heat the oil to 350-375 degrees F. Use a candy thermometer to ensure the temperature of the oil is correct. 4-5 cups Vegetable Oil
Remove the catfish from the brine into a clean bowl. Add yellow mustard and mix together until all of the fish are coated, then dip the filets in the flour mixture/dredge, ensuring everything is fully coated on all sides. Place onto a wire rack or baking sheet while the oil is heating. 2 tbsp Yellow Mustard
Add 1-2 fillets to the skillet at a time and cook for 4-6 minutes per side, until golden brown. Remove from the oil and place onto a paper towel-lined plate to remove any excess oil.