Rock's Fried Catfish with Creole Tartar Sauce

Ingredients

• Vegetable oil
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons fresh lemon juice
• 1 onion, thinly sliced
• ¼ teaspoon ground red pepper
• 2 tablespoons prepared mustard
• 1 cup milk
• + 6 more ingredients
• • 1 tablespoon cornstarch
  • ¹/₈ teaspoon hot sauce
  • 2 cups fish-fry mix*
  • 1 pound catfish fillets, cut into 1- by 3-inch strips
  • Creole Tartar Sauce
  • ½ teaspoon salt

Place first 7 ingredients in a large, heavy-duty zip-top plastic bag. Add fish; seal and shake gently. Chill 1 hour. Pour oil to depth of 3/4 inch in a large, heavy-duty skillet; heat to 350°. Combine fish-fry mix and cornstarch in a separate large, heavy-duty zip-top plastic bag. Remove fish fro...

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