Fried spadefish and shrimp

Spadefish from the pier that I caught in October along with some that 2 fine gentlemen dropped in my cooler and some shrimp from a tackle dealer friend from Houma, LA who has a hookup for shrimp off the boat. This was my first attempt in a long time at frying seafood and it was fantastic.

1lb spadefish fillets and 1lb peeled taills

Batter: 2 xl eggs beaten, 1 Tablespoon creole mustard, 1 teaspoon Texas Pete hot sauce, 1 cup buttermilk

Breading: 1-1/2 cups self rising flour, 1-1/2 cups self rising white cornmeal, tbsp. Tony's, 1 tbsp. Old Bay, 1tsp salt, 1tsp black pepper.

Mix dry ingredients and spread into a 9x13 baking dish. Drop shrimp and fillets into breading and flip to coat. Shake off excess flour and remove for a few minutes to allow breading to cling to fish and shrimp. Dip into batter and let excess drip off. Drop back into dry mix and flip to coat.

Deep fry small batches in 350 degree peanut or canola oil for 3 o 4 minutes or until shrimp float and are browned and fish is browned. Remove with a slotted spoon onto paper towels
to drain excess cooking oil.