Creole Mustard Battered Fish Recipes

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CREOLE MUSTARD BATTERED FISH



Creole Mustard Battered Fish image

Want a crispy, Southern-fried fish recipe? Zatarain's Crispy Southern Style Fish-Fri gives catfish, or any fish, an especially crisp texture. Mix milk, Zatarain's Creole Mustard and lemon juice, then dip fish in mixture, coat with fish-fri and fry away. Spice it up with hot sauce and enjoy.

Provided by Zatarain's

Categories     Entrees,

Yield 6

Number Of Ingredients 7

Vegetable oil for frying
1 cup milk
3 tbsps ZATARAIN'S® Creole Mustard
Juice of 1 lemon
1 1/2 pounds white fish fillets, such as catfish
3/4 cup ZATARAIN'S® Crispy Southern Fish Fri®
Ground black pepper

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.

Nutrition Facts : Calories 281 Calories

CREOLE MUSTARD BATTERED CAJUN CATFISH



Creole Mustard Battered Cajun Catfish image

Want a crispy, Cajun-fried catfish fish recipe? Zatarain's Crispy Cajun Fish-Fri gives catfish, or any fish, an especially crisp texture. Mix milk, Zatarain's Creole Mustard and lemon juice, then dip fish in mixture, coat with fish-fri and fry away. Spice it up with hot sauce and enjoy.

Provided by Zatarain's

Categories     Entrees,

Yield 6

Number Of Ingredients 8

Vegetable oil for frying
1/2 cup milk
1 1/2 tbsps creole mustard
Juice of 1/2 lemon
1 1/2 pounds catfish fillets
3/4 cups crispy cajun fish fri
Ground black pepper
zatarains hot sauce

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.

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