Fried Mustard-Coated Fish
- Cook Time: 1 Hour, 30 Minutes
- Yield: 4 Servings
- Enjoy this succulent catfish dish with a special, Emeril's-inspired mustard glaze.
- 1 1/2 lb catfish fillets, sliced on the diagonal into 1-inch strips
- 1/2 cup buttermilk
- 2 tbsp Emeril’s® Dijon Mustard
- 2 tbsp Emeril’s® Fish Rub
- 1 tsp Emeril’s® Original Essence
- 1 tbsp garlic, minced
- 2 tsp red hot sauce
- 1 cup flour
- 2/3 cup cornmeal
- 1/4 tsp salt
- Vegetable oil, for frying
- Tartar sauce, optional
- Place the catfish in a nonreactive bowl. In a second bowl, whisk together the buttermilk, mustard, 1 tablespoon of the fish rub, Emerils Original Essence, garlic and hot sauce; pour over the fish. Stir to thoroughly coat, cover with plastic wrap and refrigerate for 1 hour.
- Preheat a large saucepan with 4 inches of oil to 350 degrees.
- Remove the fish from the refrigerator. Combine the flour, cornmeal, remaining tablespoon of fish rub and salt in a resealable plastic food-storage bag, and shake to blend.
- Using a fork, remove the fish strips a few pieces at a time from the marinade, allowing excess marinade to fall from the fish. Transfer the fish to the seasoned cornmeal mixture and toss to coat. Transfer to a plate and repeat with the remaining fish.
- Fry the fish, in batches if necessary and turning to promote even browning, until golden brown, crispy and cooked through, 3 to 4 minutes.
- Using a slotted spoon, transfer to a paper-lined plate to rest briefly before serving hot with your favorite tartar sauce.