Photo by ViNull @ flickr
From Denny: This is a simple recipe typical of how people cook freshly caught fish on the weekend at their river camps throughout Louisiana. If you like yours spicier, then add your favorite Cajun spices to the flour dredge like we do at our house!
Catfish, farm raised filets from the grocery store or wild caught is commonly cooked this way. The cornmeal gives a roasted corn taste and lots of extra crunch for the fish. Because of the mustard, the fish inside is wonderfully moist and tender. Tenderness, taste and crunch: can't beat that! :)
Photo by danperry.com @ flickr
From: Thomas Gresham
Serves: 6
Ingredients:
1-1/2 to 3 lbs. fish fillets, speckled or white trout, catfish, sacalait or bass
Salt and pepper, to taste
3 tbls. yellow mustard, such as French’s
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/4 cup cornstarch
3/4 cup yellow cornmeal
Cooking oil
Directions:
1. Trim and wash fish fillets. Pat dry with paper towels. Place fillets in large bowl; salt and pepper generously.
2. Add mustard to fillets. Stir fish fillets gently to coat with the mustard. Let coated fillets sit for 30 minutes.
3. Blend flour, salt, black pepper, cornstarch and yellow cornmeal.
4. Heat cooking oil to 350 degrees.
5. Dredge fish pieces one at a time in meal mixture and place in deep, hot fat (a frying basket is excellent to use, also a 3-quart cast-iron saucepan for deep frying).
6. When fish pieces float to the top and are golden brown, remove them from the pot and place on paper towel-covered plate to drain. Keep warm until ready to serve.