If you love fish like how I do, then you’ll love this great recipe for a crispy, tangy and savory fish recipe. The dijon mustard gives you an extra kick and when you pair it with the spices–it’s oh so good!
4 catfish fillets
1/2 cup dijon mustard
1 tablespoon Creole seasoning or Cajun seasoning
1/4 cup flour
1/2 cup cornmeal
salt & fresh ground pepper
2 tablespoons canola oil
In a small bowl combine 1 1/2 tablespoons Dijon mustard with 1 teaspoon Creole/Cajun seasoning; whisk well. Smear on both sides of the catfish fillets. Place the flour, cornmeal, 1 tablespoon Creole/Cajun seasoning, 1/2 teaspoon salt and some fresh ground pepper in a shallow dish; mix well.
In another shallow dish whisk the eggs until lightly beaten. Heat canola oil on medium-high heat in a large skillet. Dip the catfish in the beaten egg then in the flour/cornmeal mixture. Cook in heated skillet 2-3 minutes on each side; turning carefully.
Meanwhile, in a small saucepan combine the light cream, Worcestershire sauce, and sour cream with 3 tablespoons Dijon and 1 teaspoon Creole/Cajun seasoning; bring to a simmer and cook a few minutes, whisking occasionally.
Plate Creole Mustard Southern Fried Catfish, drizzle with Cajun sauce and squeeze with lemon juice. Serve immediately. Makes 2 servings.