6 Catfish Fillets
1/2 cup all-purpose Flour
Canola Oil for frying
2 Egg Whites, slightly beaten
2 Tbsp Milk
1/2 tsp Creole Spice
1 cup Masa Harina (cornmeal)
Lemon slices & Parsley sprigs for garnish

Mix Tartar Sauce, set aside.
Pat fish dry with paper towels. Dredge in flour; set aside.
Coat the bottom of a large heavy skillet with 1/8″ of oil.
Heat over Med-High heat.
In shallow dish combine egg whites, milk and creole spice.
Dip both sides of floured fish in egg-milk mixture.
Dredge in cornmeal; turn to coat well. Shake off excess.
=46ry 4-5 minutes each side (Med-High Heat).
Drain on paper towels. Serve HOT.

Tartar Sauce Ingredients:
2/3 cup Mayonnaise
1 Tbsp finely chopped Dill Pickles
5 pitted Green Olives, finely chopped
2 Scallions, finely chopped
1 Tbsp Lemon Juice
1/4 tsp Cayenne Pepper