Ingredients
4 - 6 catfish filets, cleaned and pat dry
¼ cup yellow mustard
2 tbsp hot sauce
2 egg whites
1 tsp Tony Chachere’s seasoning
1 tsp Old Bay seasoning
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp white pepper
1 packet Louisiana NOLA fish fry
1 packet Louisiana seasoned fish fry
¼ cup cornstarch
(Same seasonings for fish fry)
Vegetable oil
Directions
Step 1
Coat the catfish filets in the yellow mustard, egg whites, hot sauce, and seasonings, and let them marinate for at least 30 minutes in the refrigerator.
Step 2
In a large zip-lock bag, combine the Louisiana NOLA fish fry, Louisiana seasoned fish fry, cornstarch, and seasonings (Tony Chachere’s, Old Bay, garlic powder, paprika, salt, white pepper). Shake well to mix.
Step 3
Remove the catfish from the marinade. Dip each filet into the zip-lock bag. Shake to coat the filets evenly with the seasoning mix. Let the catfish rest for 10 minutes.
Step 4
Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C). Fry the catfish filets in batches for 4-6 minutes per side until golden brown and crispy. Place the fried filets on a paper towel-lined plate to drain excess oil.
