Southern Mustard Fried Catfish Recipe

If you’ve never tried Southern Mustard Fried Catfish, get ready to fall in love with a true Southern classic that’s all about flavor, crunch, and irresistible comfort. This recipe features flaky catfish filets marinated in bold mustard and hot sauce, then dredged in seasoned cornmeal and flour for that unbeatable crispy bite. Every bite delivers a bit of heat, a pop of spice, and the kind of down-home goodness you’ll crave all year long.

Ingredients You’ll Need

One of the beautiful things about Southern Mustard Fried Catfish is just how much flavor you can coax from a short, familiar list of ingredients. Each ingredient plays a key role—whether it’s giving that crust its crunch, adding depth with seasonings, or infusing every bite with tangy Southern warmth.

• Catfish filets (2 pounds): The star of the show! Choose fresh, firm catfish filets—rinse and pat them dry for the best coating adhesion.
• Old Bay seasoning (3 tablespoons): This classic blend delivers savory, aromatic spice and a hint of sweetness that’s just right for fried fish.
• Garlic powder (1 teaspoon): Adds a mellow, savory background note that deepens the flavor without overpowering the fish.
• Ground black pepper (1/4 teaspoon): For a balanced, peppery kick and warmth.
• Mustard (3 tablespoons): The secret to tangy, golden flavor and a moist, zesty finish—yellow mustard works perfectly.
• Louisiana hot sauce (2 teaspoons): A splash of this classic hot sauce brings authentic heat and real Southern character.
• Flour (1 cup): Forms the first part of the crisp, light breading—essential for even browning.
• Cornmeal (1 cup): This is what gives Southern fried catfish its crunchy bite and beautiful golden color.
• Vegetable or canola oil: Choose a neutral oil with a high smoke point for safe, even frying.

Variations

Love to put your own spin on a classic? Southern Mustard Fried Catfish is a total canvas for creativity—with just a tweak here or a swap there, you can make it work for your pantry staples or dietary needs, and dial up (or down) the flavor just how you like it!

• Make it gluten-free: Swap the all-purpose flour for your favorite gluten-free blend and double-check that your cornmeal is gluten-free.
• Splash of citrus: Add a tablespoon of fresh lemon juice to the marinade for a zesty, bright twist.
• Spicy Cajun version: Mix in a teaspoon of Cajun seasoning with the breading, or add extra hot sauce for a bigger kick.
• Use another fish: If you can’t find catfish, try this method with tilapia, cod, or even whiting—the mustard marinade works wonders with them all.

How to Make Southern Mustard Fried Catfish

Step 1: Prep the Breading

In a large resealable bag, combine the flour, cornmeal, Old Bay seasoning, garlic powder, and black pepper. Seal it up and shake until everything is blended—this little trick guarantees every bite is seasoned just right and keeps cleanup quick!

Step 2: Coat the Catfish

Grab a big bowl and toss in your catfish filets, followed by the mustard and your favorite Louisiana hot sauce. Give everything a gentle mix with your hands or a spatula, making sure each filet is slathered edge to edge in that tangy, spicy goodness.

Step 3: Heat the Oil

Fill your deep fryer or a heavy-bottomed pot with enough vegetable or canola oil to submerge the filets. Heat until a sprinkle of the flour-cornmeal mixture sizzles on contact—usually around 350°F. Getting the oil hot enough ensures you’ll get that signature crispy crust.

Step 4: Dredge the Fish

Working in batches, place 2 catfish filets at a time into the bag of seasoned flour and cornmeal. Reseal and shake until coated all over—each filet should look like it’s wearing a golden, sandy jacket.

Step 5: Fry Until Golden

Fry the breaded catfish in batches for 5–8 minutes, or until each piece is deeply golden and crispy at the edges. Don’t overcrowd the fryer—the fish need room to crisp up, not steam!

Step 6: Drain and Serve

As soon as each batch is ready, set the filets on a wire rack to drain for a few minutes—this keeps the undersides just as crunchy as the tops. Now all that’s left is to serve, gather around, and watch them disappear!

How to Serve Southern Mustard Fried Catfish

Garnishes

A squeeze of fresh lemon always brings the catfish to life—just slice into wedges and serve alongside. Chopped parsley adds a bright splash of color, or try a sprinkle of finely sliced green onions for a mild bite and pop of green contrast.

Side Dishes

Nothing says Southern comfort like a plate piled high with sides—think creamy coleslaw, vinegar-dressed greens, fluffy hushpuppies, or a hearty scoop of potato salad. And don’t forget a couple of slices of white bread or cornbread to go with your Southern Mustard Fried Catfish!

Creative Ways to Present

Serve Southern Mustard Fried Catfish family-style on a platter lined with checkered paper for an old-school fish fry vibe. Or build po’ boy sandwiches with crisp lettuce, juicy tomatoes, and a slather of remoulade for a handheld spin that’s every bit as satisfying.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and that’s a big if!), wrap your cooled catfish in foil and store in an airtight container in the refrigerator for up to 2 days. The coating will absorb some moisture, but a quick reheat will restore that signature crunch.

Freezing

For longer storage, arrange completely cooled filets in a single layer on a parchment-lined tray and freeze until solid, then transfer to freezer bags. Your Southern Mustard Fried Catfish will keep its flavor for up to 2 months—just be sure to reheat in the oven straight from frozen for best results.

Reheating

To bring back the crunch, lay leftovers on a wire rack set over a baking sheet and reheat in a 400°F oven for about 10–12 minutes. The rack allows hot air to circulate, ensuring your Southern Mustard Fried Catfish comes out piping hot and just as satisfyingly crisp as the day you fried it.

FAQs

Final Thoughts

There’s just something magical about gathering around the table with a big platter of Southern Mustard Fried Catfish—golden, crunchy, and full of that unmistakable Southern spirit. I hope you’ll make this recipe your own and share it with those you love; it’s one of those dishes that invites second helpings, happy memories, and plenty of smiles. Give it a try and taste the comfort of the South, wherever you call home!

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