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We are going to elevate your fried fish game with my top tier recipe for Mustard Fried Catfish!

This recipe is crispy, flavorful, and a whole vibe! Fried fish is a southern classic! You are probably wondering why people use mustard when frying fish – and the answer is it’s a binder. Some people use buttermilk to fry fish, some people use mustard, some people use nothing at all. But I have found that my fish turns out the prettiest when I fry with mustard.

Now, when you make your fried fish -don’t use just any mustard- make sure you use French’s yellow mustard!

If you make this recipe please make sure you let me know how it turned out for you!

Frequently Asked Questions

Why is mustard used to fry fish? Mustard is a binder that holds the breading onto the fish

Can I use any brand of mustard? I prefer to use French’s yellow mustard

Do I have to use catfish for this recipe? No, you can use any white fish

Add the flour, cornmeal, old bay, garlic powder, and ground black pepper to a resealable bag
Add the Louisiana hot sauce and mustard to a bowl with the catfish filets
Mix well until all pieces of the catfish filets are covered in the mustard mixture
I like to use a Fry Daddy to fry seafood – it’s perfect for small families and singles , it gets the job done
Perfect Southern mustard Fried Catfish

Ingredients

2 pound catfish filets, pat dry

3 tablespoon Old Bay seasoning

1 teaspoon garlic powder

1/4 teaspoon ground black pepper

3 tablespoons mustard (I used French’s)

2 teaspoon Your favorite Louisiana hot sauce

1 cup flour

1 cup corn meal

vegetable or canola oil

Instructions

1. In a large resealable bag, add the flour and cornmeal- then season it with Old Bay, garlic powder, and ground black pepper.

2.Seal the bag and shake well until everything is evenly distributed.

3.In a large bowl combine the cat fish filets, hot sauce, and mustard – make sure the filets are evenly coated

4.Heat your deep fryer or large pot of oil, test the oil with a sprinkle of the cornmeal and flour mixture to make sure it is hot enough to fry.

5.Add the fish to the bag of seasoned flour in small batches and shake well until all the pieces of fish are evenly coated(I added them 2 filets at a time).

6.Fry the fish in batches for 5-8 minutes or until golden (do not overcrowd your deep fryer or pot of oil)-then drain on a wire bakers rack so that both sides of the fish remain crispy.

7.Serve and enjoy!