Deep-Fried Catfish

Let's Cook

1. Step 1.

   Coat the catfish fillets with the yellow mustard, making sure they are evenly covered. Place the coated fillets on a baking sheet and set aside.

2. Step 2.

   In a large ziplock freezer bag, combine the cornmeal, self-rising flour, seasoning salt, paprika, and black pepper. Seal the bag and shake well to mix thoroughly.

3. Step 3.

   Add the mustard-coated catfish fillets to the bag with the seasoned cornmeal mixture. Seal the bag and shake gently to coat each fillet evenly. Remove the fillets from the bag and place them on a plate.

4. Step 4.

   Heat the vegetable oil in a deep fryer or deep-frying pan to 350–360°F. If using a deep-frying pan, ensure the oil is deep enough to submerge the fillets partially.

5. Step 5.

   Carefully add the coated catfish fillets to the hot oil. Deep-fry until golden brown, about 10 minutes, or a few minutes longer if the fillets are thick. If using a deep-frying pan, turn the fillets every 3–5 minutes for even cooking.

6. Step 6.

   Remove the fried catfish from the oil and transfer to a plate lined with paper towels to absorb excess oil. Serve immediately with tartar sauce and lemon wedges, and garnish with chopped fresh parsley.