• 3-4 lbs catfish filets
  • 1 cup yellow mustard
  • 1 cup Louisana Hot Sauce (or subsitute 1/2 cup of Tabassco)
  • 3 cups yellow corn flour
  • 1 cup white regular flour
  • Tony Chachere’s seasoning
  • 1 gal vegtable oil (any kind)
  • and, 1 large black iron pot (for frying)


In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony’s to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completly covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you’ve done this with all of the fish, sprinkle the fish with Tony’s (optional).

Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony’s.