Super crunchy, crispy Cajun Fried Catfish with Creole Mustard is a must try!
It’s a pretty rare occasion when I deep fry something.
I usually try to be semi healthy and whenever I want something breaded, I try to do it in the oven.
But this, my friends, is worth it!
This creole mustard sauce would be delicious on just about anything.
How to Make Cajun Fried Catfish with Creole Mustard
Light mayo, whole grain mustard, creole seasoning, and some horseradish sauce is all mixed together and it’s done.
I use light mayo for everything, but regular mayo would work too…
I mean when you’re eating deep fried food might as well go big or go home, right?!
The catfish soaks in some milk and hot sauce for at least an hour.
And then gets breaded in cornmeal and cajun seasoning.
Pour enough oil in a skillet (over medium heat) until it’s about a half inch deep.
I use a thermometer and when the oil reaches 350, the catfish go in for 2-3 minutes per side.
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You”ll want to fry them in small batches because if you put them all in at once the oil temp will drop down…
resulting in them not being as crispity crunchity.
Let them drain on a wire rack or paper towels, then serve with the creole mustard sauce for dipping.
My kids love the catfish, but not so much the sauce.
We had just frozen french fries with this Cajun Fried Catfish with Creole Mustard, because, well…fish and chips just go together.
Plus, the fries were extra yummy dipped in the sauce as well.
Some other fish dinners just as yummy as this cajun fried catfish that you might want to try…
Creole Mustard Salmon and Potatoes (uses the same sauce)
Lots more yummy Seafood Recipes
Cajun Fried Catfish with Creole Mustard
Cornmeal crusted catfish fried to crispy perfection and served with a homemade creole mustard for dipping
- 2 pounds catfish filets
- 1 cup buttermilk or milk
- 2-3 Tbsps hot sauce
- 1/2 cup light mayo
- 1/2 cup whole grain mustard
- 1 Tbsp creole seasoning
- 1 Tbsp horseradish sauce (optional)
- 2 cups cornmeal
- 2 Tbsps creole/ cajun seasoning
- vegetable oil for frying
Cut each catfish filet in half down the center. Place in a bowl with the buttermilk or milk and hot sauce. Place in fridge for at least 1 hour.
In a bowl, mix together the mayo, mustard, creole seasoning, and horseradish sauce and set aside.
In a bowl, mix the cornmeal and cajun seasoning until evenly blended.
Pour enough oil into a skillet to make it 1/2 inch deep, over medium heat.
Place the catfish into the cornmeal mixture, pressing the cornmeal into the catfish slightly.
Once the oil reaches 350 degrees, fry the catfish 2-3 minutes per side in small batches (about 3-4 pieces per batch). Once removed, set on paper towels or over a wire rack.
Serve with the creole mustard.