1 cup flour
1 egg
4-6 oz beer
1 Tbsp Dijon mustard
1 tsp Creole seasoning
1-1½ lb catfish nuggets
Oil for frying
Combine egg and mustard and mix well; add flour. Pour in just enough beer to make batter (not too thick, not to thin). Dredge nuggets through batter and deep fry in hot oil for 3-4 minutes per side or until golden and fish begins to flake with a fork when tested. Serve with rolls and tangy Cole slaw.
© Crackerberries 2011
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