Mustard Fried Catfish Recipes

MUSTARD FRIED CATFISH

Steps:

• In a shallow bowl, combine the first six ingredients.
• Spread mustard over both sides of fillets; coat with cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat oil to 375°.
• Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork.
• Drain on paper towels.

MUSTARD CATFISH

Steps:

• THE DAY BEFORE - combine the mustard with egg and add the catfish.
• Cover and marinate overnight.
• The next day, place enough oil in an 8 quart saucepan or dutch oven (or fryer) to hold the catfish fillets in two batches (up to eight cups of oil).
• Heat oil to 360 degrees.
• Mix the dry ingredients and spices together.
• Roll the catfish fillets in the dry mix.
• Shake off the excess and fry about 5 minutes until golden brown.
• Drain and serve hot.

CORNMEAL MUSTARD FRIED CATFISH

Steps:

• 1. Mix the cornmeal, flour, salt, paprika, and black pepper in a shallow bowl.
• 2. Spread the mustard over the fillets. Dredge in the cornmeal mixture.
• 3. Heat oil to 350 degrees. Fry fish totally covered by oil for about five minutes.

SOUTHERN FRIED CATFISH

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

CAJUN FRIED CATFISH

Steps:

• Preheat the oil in a deep fat fryer to 375°F.
• Cut the fish into 2 to 3 ounce pieces.
• Combine mustard, Tabasco sauce, Worcestershire sauce, cream, water, and wine in a large mixing bowl until well blended.
• Put the white cornmeal in a food processor and blend at high speed for about 2 minutes; It will make the mixture much finer.
• Pour the mixture into another large, dry mixing bowl and add the flour and remaining ingredients, except for the cooking oil.
• Mix well together until well blended; coat the fish pieces in the mustard mixture, then roll the fish in the dry cornmeal/flour mixture.
• Fry the fish in a deep fat fryer at 375°F; the fish should float to the top of the grease and turn a golden brown.
• Remove from the fryer and drain on a stack of dry paper towels.
• This makes awesome Po' Boy's or just plain old fish sandwiches.