Difference between revisions of "Creole Mustard-battered Catfish"
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# Mix milk, mustard and lemon juice until well blended. | # Mix milk, mustard and lemon juice until well blended. | ||
# Pour oil into deep heavy saucepan, filling no more than ⅓ full. | # Pour oil into deep heavy saucepan, filling no more than ⅓ full. | ||
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# Serve with pepper sauce if desired. | # Serve with pepper sauce if desired. | ||
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| + | [[Category:North American cuisine]] | ||
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[[Category:Southern catfish Recipes]] | [[Category:Southern catfish Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
[[Category:Prepared mustard Recipes]] | [[Category:Prepared mustard Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
Latest revision as of 11:09, 15 July 2012
Description
Contributed by Catsrecipes Y-Group
- Source : Zatarain Recipe Card
Ingredients
- 1 cup milk
- 3 tablespoons Zatarain's Creole mustard or spicy brown mustard
- juice of 1 lemon
- vegetable oil
- 1½ pounds catfish fillets
- 1 x 12 oz package of Zatarain's Crispy Southern Seasoned Fish-Fri or Zatarain's Seasoned Fish-Fri
- ground black pepper
- hot pepper sauce
Procedures
- Mix milk, mustard and lemon juice until well blended.
- Pour oil into deep heavy saucepan, filling no more than ⅓ full.
- Heat on medium heat to 375°F.
- Dip fish into mustard mixture, then coat with fish-fri.
- Carefully add to hot oil, a few pieces at a time.
- Fry 4 minutes or until golden brown.
- Drain on paper towels.
- Repeat with remaining fish.
- Sprinkle with pepper before serving.
- Serve with pepper sauce if desired.
