10 catfish fillets or whitefish
2 cups corn meal
2 cups flour
2 eggs, beaten
2 tablespoons yellow sandwich mustard
1/2 cup hot sauce
2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
pinch of cayenne pepper
lemon to serve
Rinse fish and pat dry.
Slice fish in half to get long strips.
Place fish in a large bowl.
Heat oil in a large pan over medium heat to 350 degrees, not filling more than halfway with oil.
Mix seasoning blend and set aside.
In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, mix well.
Add remaining seasoning blend and hot sauce, eggs, and mustard to fish bowl, mix well.
Once oil is ready place a few strips of fish into corn/flour and shake well to coat.
Remove excess flour from fish by lightly shaking when removing from bag.
Place fish in pan and fry 4-5 minutes per side.
Don’t over crowd pan, repeat until all fish is cooked.
Drain on paper napkin and sprinkle a pinch more of creole seasoning when fish comes out the pan if desired.
Serve with lemon wedges and hot sauce. When done, remove from oven and loosen sides. Turn out onto towel sprinkled with powdered sugar. Remove wax paper from bottom of cake carefully. Trim off crusty edges to make easy rolling. Roll quickly with a fresh sheet of waxed paper on inside of roll. Wrap in sugared towel; cool.
- Unroll, remove paper; spread with pudding.
- TO ASSEMBLE: Place 2 or 3 straight bananas near edge (2 inches) of long side of roll and roll up again. Be sure to use bananas that have absolutely no black or brown specks on them and that they are not too ripe, but still slightly hard.