Seasoned Salt Fried Catfish

Instructions

1. Whisk the buttermilk with 1 teaspoon Seasoned Salt. Add the catfish and soak in the fridge for 45 minutes to 1 hour.
2. Mix the cornmeal, flour, and remaining 1 1/2 teaspoons of Seasoned Salt.
3. Heat oil in a deep fryer or large heavy pot to 350°F.
4. Lift each fillet from the buttermilk, let the extra drip off, and brush a thin layer of mustard on both sides. Press each fillet firmly into the cornmeal mixture to coat both sides.
5. Let the coated fillets rest on a rack for 5–10 minutes.
6. Fry 2 fillets at a time for 5–6 minutes, until golden. Drain on a wire rack. Serve with lemon and garnish with parsley.