Zatarain's Fried Catfish and Creole Mustard Slaw

Who doesn't love crispy fried fish? The Creole mustard gives a zip of flavor, and the dry batter provides a delicious crispy coating. 

Vegetable oil, for frying

1/2 cup milk

1 1/2 T. Zatarain's ® Creole Mustard

Juice of 1/2 lemon

1 1/2 lbs. catfish fillets

3/4 cups Zatarain's ® Fish Fri Crispy Cajun

Ground black pepper

Zatarain's ® Cajun Hot Sauce

Pour oil into a deep heavy skillet, filling no more than 1/3 full. Heat on medium-high heat to 375°F.

Mix milk, Creole mustard, and lemon juice in a shallow dish. Dip fish into the mustard mixture, then coat with Fish-Fri. Carefully add to hot oil, a few pieces at a time.

Fry 4 -6 minutes until golden brown. Drain on paper towels. Sprinkle with black pepper just before serving. Serve with hot sauce and lemon slices, if desired.

Creamy Creole Slaw

I love to experiment with different versions of coleslaw. It's almost a requirement to have slaw as the side dish for catfish. This recipe incorporates the same flavor profile that is used to season the catfish. 

2/3 cup mayonnaise

2 T. sugar

1 T. vinegar

2 t. Zatarain's ® Creole Mustard

1/2 t. French's Classic Worcestershire Sauce

1/4 t. Zatarain's ® Creole Seasoning

1 dash Zatarain's ® Cajun Hot Sauce

1 package (14 ounces) shredded coleslaw mix

1 green onion, thinly sliced

Mix mayonnaise, sugar, vinegar, Creole mustard, Worcestershire sauce, Creole seasoning, and hot sauce in a large bowl. Add coleslaw mix; toss to coat thoroughly. Cover.

Refrigerate 1 hour or until ready to serve. Stir before serving. Sprinkle with green onion.

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