Login
Tags
Newsletter
Fried Catfish
Report Violation
Posted In: Freshwater Fish
Page Views: 339 views
Preparation Time: 0 minutes
Cooking Time: 0 minutes
Course: main dish
PrintIngredients
Add some yellow mustard to take the mud taste OUT!!!
By: Kathy Mattoon
I grew up in Oklahoma and my Dad was a hunter, but not much of a fisherman so, it was my Granddad that would take me fishing for catfish on the Arkansas River.
I have such fond memories of spending time with Granddad and my Zebco rod/reel that he gave me. We’d sit on the bank and I would be so patient until every now and then we’d catch one of those Mr. Whiskers!
I can also remember Granddad would get them all skinned and cleaned, then they would go to Mom to have them all fried up. The only thing is, all during dinner we’d be picking bones and they would taste muddy!
When I got older, I would take my two sons fishing. My oldest, Jason had the patience and persistence, while the youngest Charles…would throw rocks. When the boys and their friends brought their catch home, it was now my job to fix the dinner. That’s when one of the friends asked me if we had any yellow mustard?
“For what?” I asked.
He went on to explain, that if you soak the fish in the mustard, it will take the mud taste out of them, but won’t they taste like mustard?
That was the BEST CATFISH I had ever eaten. He prepared some Crappies the same way….OH MY GOODNESS!!! I and everyone else ate until I thought I would POP!
Now I live in the high Mountains of Colorado, we have no Catfish or Crappie!
So every chance we get to go back for a visit in Oklahoma, we take grab my Grandsons, Tommy and Wesley, along with some of their friend and head to the lake. This past summer on Ft. Gibson Lake we all caught some nice Cats in spite of all the tangled up bird nests, knots, snags and lost hooks. Wes even tried to convince us that you could catch catfish on a GUMMIE WORM. It didn’t work, but the Danny King Catfish Punch Bait did!
After four days of fishing, we put on a fish fry for the family and friends.. At the end of the evening, there was nothing left, but crumbs.
Catfish Fillets
1-Cup Flour
½ Cup Yellow Cornmeal
Yellow Mustard
Oil
Hi-Mountain Lemon Pepper seasoning
Directions
Take Catfish fillets and cut them into bite sized pieces. Put them into a glass bowl, and coat them thoroughly with the yellow mustard. Cover the bowl and put it in the refrigerator or ice chest for at least two hours, 24 would be better.
Mix your flour and yellow cornmeal together in a bowl, take the catfish out of the icebox and roll it in the flower mixture to cover and sit aside on a plate.
Whether you use a cast iron skillet of a deep fat fryer (personal choice), have enough oil that the fish will be able to float. Get the grease up about 350 degrees.
Drop the catfish in the hot oil and cook until they float and turn a nice golden brown.
Once you pull the fish out, put on paper towels to drain and season liberally with the Hi-Mountain Lemon Pepper seasoning.
Eat with Jalapeno Cornbread and fried taters!