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Mustard Fried Catfish

“I make this meal on a monthly basis,” writes Barbara Keith from Faucett, MIssouri. “The fish is so delicious and flaky, and it’s easy to prepare, too.” If you can’t find catfish, purchase orange roughy or cod instead.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 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.
Nutrition Facts
1 each: 460 calories, 31g fat (4g saturated fat), 80mg cholesterol, 579mg sodium, 15g carbohydrate (0 sugars, 2g fiber), 29g protein.

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Average Rating:
  • LindaE123
    Mar 24, 2017

    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.

  • gunslinger
    Mar 30, 2015

    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!

  • pajamaangel
    Jul 11, 2013

    No comment left

  • TGee
    Jan 13, 2011

    I made some adjustments to the recipe, I used salt, pepper, and garlic powder. It was much more flavorful.

  • raphsmom
    Jun 12, 2010

    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.

  • ljdeem
    Apr 27, 2008

    No comment left