re: Frying catfish help

Nor can we do anything about a wrecked palate

I always know if someone uses mustard on their catfish. Its not bad buts its not my favorite.

another way to get the "fishy" or wild taste out is to soak it in milk for about 30 min

Cream meal is available from wholesalers (Sysco and others) in...25lb ~~50lb bags. A 25 pound bag can be broken down to a few gallon zip locks and stored in the freezer for a long time. If you don't have room....find a friend or two.

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Is this a good method to use?

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It's a fine technique to use but not necessary. I rarely use it and for me, I can definitely pick up a hint of mustard. And I like mustard too.

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I am not a big fan of mustard.

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Then don't use it. I give the pan of fish about 4 or 5 dashes of La. Hot sauce, sprinkle on Zatarrain's Creole seasoning and a very lite coat of lemon pepper. Stir the fish around using my hands to get everything evenly coated.

Batter with equal parts La. Fish Fry in the blue bag and Zatarrain's Fish fry.

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Thanks. Targil will sell it in 2 lb bags. They get it in 50 lb bags, but will bag it in any size you want pretty much per the email I received from them.

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As you know sometimes shipping can cost as much as the product itself. If they are going to 'flat rate' you then go for the maximum amount (poundage)wise that will still be covered under the flat rate. Obviously making the per pound cost less. Enjoy!