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Flavor-full Catfish


1/2 cup French's Mustard
2 tbs. Tobasco
2 cups White cornmeal-mix
2 tbls. Salt
2 tbls. Cayenne pepper

NOTE: 3 tbls of Cajun seasoning can be substituted for salt and pepper
6 each Catfish Fillets

Mix mustard and tobasco together in bowl. Place catfish fillets in mixture and let stand five minutes. Mix salt and pepper or Cajun seasoning into cornmeal-mix. Roll fillets in seasoned cornmeal-mix. Deep fry in hot oil between 375-400 degrees F. Between batches, oil should be allowed to come back up to temperature. The trick to cooking good seafood is having the oil hot enough before placing the seafood into it.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.