Creole Mustard Battered Cajun Catfish Recipes

CATFISH CREOLE

Steps:

• In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato., Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

MUSTARD FRIED CATFISH

Steps:

• 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.

CREOLE MUSTARD BATTERED CAJUN CATFISH

Steps:

• Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
• Mix milk, Creole Mustard and lemon juice in shallow dish. Dip fish into mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time
• Fry 4 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving. Serve with hot sauce, if desired.

CREOLE MUSTARD BATTERED FISH

Steps:

• Pour oil into deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.
• Mix milk, Creole Mustard and lemon juice in shallow dish. Dip fish into mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time.
• Fry 4 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving.

CAJUN BEER BATTER FISH W CREOLE MUSTARD SAUCE

Steps:

• Mix the flour, cornmeal, baking soda, salt, cajun seasoning and beer together.
• Dredge the fillets in the beer mixture and deep fry at 350 degrees until golden brown about 4 minutes.
• Mix the ingredients for sauce together and serve with fish.

CAJUN COMPROMISE CATFISH

Steps:

• Soak the fish pieces in milk for at least 30 minutes.
• In a small bowl, whisk together the egg and hot pepper sauce. In a separate bowl, stir together the flour, cornmeal, pepper, mustard and Cajun seasoning. Dip fish pieces into the dry mixture, then into the egg, then back into the dry mix. Set on a plate in the refrigerator and chill for about 15 minutes. This will help the batter stick to the fish.
• Heat more than enough oil to cover the bottom of a large heavy skillet over medium-high heat. Fry fish pieces for 3 to 4 minutes per side, or until golden brown. Depending on how much and what kind of Cajun seasoning you used, some of the breading may get darker than the rest.
• Drain the fish on paper towels and serve with hot sauce or tartar sauce. Enjoy!