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 let dry.
Part fish in half to get long strips.
Place fish in a wide bowl.
Heat oil in a large pan over medium heat to 350 degrees, not charging more than halfway with oil.
Combine seasoning blend and place aside.
In a freezer bad add cornmeal and flour and 2 tablespoons of seasoning blend, stir well.
Add remaining seasoning blend and hot sauce, eggs, and mustard to the fishbowl, mix well.
Once the oil is ready place a few strips of fish into corn/flour and shakes well to coat.
Remove excess flour from fish by lightly shaking when removing from bag.
Place fish in the pan and fry 4-5 minutes per side.
Don’t over crowd pan, repeat until all fish is cooked.
Drain on a 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 the oven and loosen sides. Turn out onto a towel sprinkled with powdered sugar. Remove wax paper from the bottom of the cake carefully. Trim off crusty edges to make easy rolling. Roll quickly with a fresh sheet of waxed paper on the inside of the roll. Wrap in the sugared towel; cool.
- Unroll, remove paper; spread with pudding.
- TO ASSEMBLE: Place 2 or 3 straight bananas near the edge (2 inches) of the long side of the 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.