Mustard Fried Catfish in the Cajun Classic Jambalaya Pot.

catfish fillets

🥗Healthier: tilapia

💰Cheaper: pollock

Tilapia is often less expensive and lower in calories.

yellow mustard

🥗Healthier: honey mustard

💰Cheaper: Dijon mustard

Honey mustard adds sweetness while still providing tang.

cornmeal

🥗Healthier: oat flour

💰Cheaper: bread crumbs

Oat flour is gluten-free and adds a unique flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour increases fiber content.

Pat catfish fillets dry with paper towels.

Coat the fillets with yellow mustard using hands.

In a bowl, add cornmeal and a bit of all-purpose flour, mixing in spices (Gator Shake).

Dredge the mustard-coated fillets in the cornmeal mixture, ensuring they are well coated.

Heat a gallon of vegetable oil in a large Cajun classic jambalaya pot until it reaches 350°F.

Carefully drop the coated fillets into the hot oil to fry.

Monitor the temperature of the fish, ensuring it reaches at least 145°F before removing from oil.

Remove the fried fish and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens