Zatarain's Creole Mustard Battered Catfish
|PREP TIME: 30 Minutes||SERVES: 6|
The catfish of Toledo Bend Lake in North Louisiana, is not only a local favorite but is also revered as the best eating fish around. It is often fried filleted but it is preferred deep-fried, whole.
|6 (6-8 ounce) catfish fillets |
pepper to taste
hot pepper sauce to taste
1 gallon ice water
oil for deep frying
|1 cup milk |
3 tbsps Zatarain's Creole Mustard
juice of one lemon
Zatarain's Seasoned Fish Fry
In a mixing bowl, season and marinate the fillets with pepper and pepper sauce. Place fillets in ice water and allow to marinate for 30 minutes. In a large dutch oven or Fry Daddy, place enough oil to deep fry fish. The oil should cover the fish by approximately 1-2 inches. Preheat oil to 375 degrees F. In another mixing bowl, blend milk, Zatarain=s Creole mustard and lemon juice. Place fish in Creole mustard batter, then in Zatarain's seasoned fish fry and deep fry until golden brown. Normally, a good guideline for doneness is to remove the fish from the hot oil when they begin floating to the surface. Don't over-cook, as fish is best when crisp on the outside but tender and juicy inside. Drain on paper towels and serve hot with tartar or cocktail sauce.