Fried Mustard Coated Fish

Enjoy this succulent catfish dish with a special, Emeril’s-inspired mustard glaze.

  • Servings: 4
  • Cook Time: 90 Min
  • Main Ingredient: Catfish


  • 1 1/2 lb. catfish fillets (sliced on the diagonal into 1 inch strips)
  • 1/2 cups 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 corn meal
  • 1/4 tsp. salt
  • vegetable oil (for frying)
  • favorite tartar sauce for serving ((optional))


Place the catfish in a non-reactive bowl. In a second bowl, whisk together the buttermilk, mustard, 1 tablespoon of the Fish Rub, Essence, garlic, and hot sauce and 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°F. 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 fingers, 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.