The Outdoor Kitchen Show     |     home

Crispy Catfish
Catfish fillets
yellow mustard
1 lemon or lime
1 pkg. seasoned fish fry (10 oz)
cajun seasoning
oil for frying

Heat oil in a Fry Daddy-type fryer or a cast iron skillet.
Slice the catfish into long thin strips, about 3/4 inch wide. Set into a colander and rinse well. Squeeze lemon or lime juice over catfish. Work juice into fish with your hands (GENTLY). Drain well. Add just enough mustard to lightly coat fish (about 1/2 cup). Work mustard into fish with your hands. Let drain while you prepare batter mix.
To prepare batter mix, add fish fry to a large, deep platter. Add the same amount of flour so that mix is half and half. Sprinkle well with cajun seasoning. Stir with your fingers.
Spray frying basket (of Fry Daddy fryer if you have one) with nonstick spray.
Lift colander and make sure fish is drained well. Take one piece of fish at a time and roll in batter mix and immediately place in frying basket (or directly into oil if you don't have a basket). Add enough to cover bottom of basket or pan. Don't overcrowd. Don't pre-batter or your fish will be soggy. Shake basket or stir fish as it starts to float. Remove when golden to paper towels to drain. Repeat with the rest of the fish.