Creole Mustard Battered Caftish


  • 6 catfish fillets (8 oz) each
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • kosher salt and black pepper to taste
  • 1 tbs garlic powder
  • 1 tbs onion powder
  • 1 cup milk
  • 3 tbs creole or whole grain mustard
  • juice of 1 lemon
  • 1 gallon ice water
  • Oil for deep frying
This is a wonderfully crispy fried catfish. Other white fish fillets may be substituted if desired.
  • In a bowl add the cornmeal and flour, along with the garlic powder, onion powder, salt and pepper. Mix well.
  • Place the fish fillets in ice water for about 30 minutes.
  • Remove the fish from the ice water and pat dry.
  • Blend the milk, creole mustard and lemon juice.
  • Place the fish in the mustard mixture and then into the corn meal mixture and coat the fillets, knocking off the excess.
  • Fill a large sauce pan or deep fryer 1/3 full of oil and heat to 365 degrees. 
  • Fry the fish in batches until it is golden brown and crispy. About 4 minutes. Drain on paper towels. 
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