Mustard Fried Catfish With Tomato Relish Recipe by Paula Deen

Level: Easy

Time: 30 MINUTES

0 ratings


  • 4 (6 oz) farm-raised catfish fillets
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup Dijon mustard
  • 2 tablespoons fresh thyme
  • 1 lemon, zested and juiced
  • oil, for frying
  • 2 cups cornmeal
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon crab boil seasoning
  • 2 cups tomatoes, seeded and diced
  • 2 tablespoons fresh cilantro, minced
  • 2 cloves garlic, chopped
  • 2 green onions, chopped
  • 1 jalapeño, seeded and minced
  • 1 lime, zested and juiced


Sprinkle the fish with the olive oil, salt and pepper, and place into a deep dish. In a small bowl, combine the mustard and thyme. Mix together and spread onto both sides of the fish. Top with the lemon zest and juice. Put in the fridge to marinate for 2 to 3 hours.

Preheat a deep fryer to 350°F.

In a small bowl, combine the cornmeal and flour together. Sprinkle the crab boil seasoning on top of the fish and dredge in the cornmeal mixture. Place in the deep fryer for 3 to 4 minutes, and then remove to paper towels. Serve with Tomato Relish.

Tomato Relish:

In a small bowl, combine the tomatoes, cilantro, garlic, onions, jalapeno and lime zest and juice. Cover and chill for up to 3 days. Yield: about 2 cups.

Mustard Fried Catfish With Tomato Relish


Only registered users can write reviews. Please, or register

Be the first to review this product

Paula Deen Club                   At the Southern Table with Paula Deen