- 2/3 cup yellow cornmeal
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1/2 cup prepared mustard
- 4 catfish fillets (6 ounces each)
- Oil for frying
- 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. Yield: 4 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Mustard Fried Catfish
"Very nice. Fish was crispy on the outside (I pan-fried it) and moist and SUPER melt-in-your-mouth tender on the inside. I used the French's Classic Yellow Sweet mustard, which is flavored with a little brown sugar, so it gave the catfish a tangy, yet sweet taste. For anyone on a gluten-free diet, gluten-free flour works just as well with this dish as regular flour. I've definitely found something new to do with catfish. Nice recipe."
"I mixed the mustard and spices and let the fish marinate in it for a couple of hours. It was so flavorful! The flour cornmeal mix gave it a nice crispy coating!"
"I made some adjustments to the recipe, I used salt, pepper, and garlic powder. It was much more flavorful."
"This was okay. Not overly flavorful. I'm not used to frying fish, and now I see how it does eliminate the overly powerful "fishy" taste that usually results from baking it. I ate it with hot sauce and that of course gave it some flavor."