Barbecue Bites: Jay D's Molasses Mustard Fried Catfish

by Sydney Blanchard

Ah, yes, it's that time of year again. The time when Louisiana's large Catholic population uses Lent as an excuse to cook up some of the tastiest seafood dishes in their repertoire all in the name of fasting.

Fasting? More like feasting! With oysters and Gulf shrimp and catfish and, according to the Pope, alligator, missing meat on Fridays during Lent doesn't seem like much of a sacrifice.

You don't hear us complaining.

Here's one of Jay's latest recipes: a classic fried catfish using Jay D's Louisiana Molasses Mustard.

The fried catfish and roasted vegetable were sourced locally through Indie Plate. Use promo code DUCOTE30OFF to get 30% off your first Indie Plate order.

Jay D's Molasses Mustard Fried Catfish

Peanut oil or other mild-flavored oil like canola, for frying
1 cup Jay D’s Louisiana Molasses Mustard
1 1/2 cups cornmeal
1 1/2 cups all purpose flour
4 tablespoons Jay D’s Spicy & Sweet BBQ Rub
1 tsp kosher salt
10 catfish fillets (4 to 5 pounds)

In a large Dutch oven or other large pot, pour oil to a depth of four inches and heat over medium heat until it reads 375º on a candy or deep-fry thermometer (or use a countertop deep fryer). Pour the molasses mustard into a shallow dish or aluminum pan. In another shallow dish, stir together cornmeal, flour, barbecue rub, and salt. Coat each fish fillet in the mustard, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 6 to 8 minutes per batch.

Transfer to a paper-towel-lined plate to drain. Serve hot with more molasses mustard, Creole tartar sauce, jalapeño relish, or over roasted vegetables (seen here) or cole slaw.