4 slabs of fresh fish (I used Catfish for this recipe)
2 cups of Louisiana Fish fry
1/4 cup of flour
1/2 cup Italian bread crumbs
1 tsp yellow mustard
2 dashes of Worcestershire sauce
2 tbls Louisiana Sisters Pepper Jelly
Clean the fish real good then sprinkle with creole seasoning. In a medium bowl mix the fish fry, flour and Italian bread crumbs. In a separate bowl mix the egg, yellow mustard and Worcestershire sauce. Soak the fish in the egg mixture while you prepare your pan. Heat your non-stick pan then add a touch of olive oil; while the oil is heating dredge the fish one slab at a time through the fish fry then add it to the pan. Fry two pieces at a time so that you do not cool off the pan too much and overcrowd the fish. Fry until crispy on both sides then set on paper towels until you fry all the fish. Wipe out the pan then add the Pepper Jelly, once the jelly is melted add all the fish back into the pan to coat; if need be add a little more pepper jelly to the pan to make sure all fish is well coated. This dish will go well with any of your favorite side dishes.