Ingredients

• 4–6 catfish fillets (about 6 oz each), patted dry

• 1/3 cup yellow mustard

• 1 tablespoon hot sauce (Louisiana-style)

• 1 cup fine yellow cornmeal

• 1/2 cup all-purpose flour (or self-rising for extra crisp)

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Old Bay or Cajun seasoning

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• Oil for frying (peanut, canola, or vegetable)

• Lemon wedges, for serving (optional)

Instructions

1. Season and mustard-coat

• In a bowl, whisk mustard and hot sauce. Add catfish and toss to coat evenly. Let sit 10–20 minutes while heating oil.

2. Make the dredge

• In a shallow dish, mix cornmeal, flour, paprika, garlic powder, onion powder, Old Bay/Cajun seasoning, salt, and pepper until uniform.

3. Heat oil

• Pour 1–1.5 inches of oil into a deep skillet or Dutch oven. Heat to 350–375°F (175–190°C). Maintain temperature between batches.

4. Dredge

• Remove fillets from mustard, letting excess drip. Press each fillet into the cornmeal mixture to coat all sides, shaking off excess. Rest coated fillets 3–5 minutes so the crust adheres.

5. Fry

• Fry in batches without crowding, 3–5 minutes per side (thick fillets may need a bit longer) until deep golden and fish flakes easily. Internal temp should reach about 145°F (63°C).

6. Drain and serve

• Transfer to a wire rack set over a sheet pan (stays crispier than paper towels). Sprinkle with a pinch of salt, rest 2 minutes, and serve hot with lemon wedges.