Combine the milk, mustard, Tabasco, salt, cayenne, black pepper, and 2 teaspoons of the rub in a bowl and mix well. Add the catfish and submerge. Cover and refrigerate for 1 hour.
Mix together the flour, cornmeal, and the remaining 2 teaspoons rub in another bowl. Remove the catfish from the milk mixture and dredge in the flour mixture, coating evenly.
Heat the shortening to 360?F. Deep-fry the catfish for 5 to 6 minutes, or until golden brown. The fish will float to the surface of the hot oil when done.
Drain on paper towels and serve immediately.
Yield: 2 servings