How do you get a light cornmeal to perfectly coat a piece of catfish. Like Bill’s in waurika. Light but completely coated. Do they dry the fish? Then coat and put in Refrig. I do know they hand cut the meat thin, no fat. Tell me?

I started putting mustard on my fish about 12 years ago. I heard a few friends at work talking about frying fish and using mustard and I though they were full of shi+. They both said that it was their favorite way to cook fish. I tested it on my family when I had my next fish fry and we all preferred the mustard method. been doing it ever since. No Joke!!.

I don’t know how they do it, but when you find out let us know. Bill’s catfish is great!

I like my catfish fried.

The secret to a light but crispy crust is CORN FLOUR not corn meal. I fry fish at least once a week and the corn flour is the only breading I use now. If you want a more course or thicker crust go with corn meal or dip the fillet in something like a thick beer before breading.

I’ll try it. Thanks

Fish from clean water, cut out the dark meat. Dredge in buttermilk, flour and fry quick and hot!!! Love catfish.

We mix equal amounts of flour and cornmeal that we season with salt pepper paprika and a pinch of cayenne pepper. Dredge the fish in milk, or buttermilk and coat with the cornmeal flour mix.

This sounds good

We use zatarans crispy souther fish fry. Like JCB says, it has a finer corn meal and corn flour i believe, it has long been our favorite breading for fish. I bread them damp but not soaking and not dry. You can fry them right away or let them sit in a fridge etc. covered. If you like them a little more seasoned hit them with some tony'd before you bread them.

Pour out the mustard in your container and add a few dashes of Louisiana Red Hot Sauce. Mix well. Mix equal parts Louisiana Seasoned fish fry mix, in the blue package, and yellow corn meal. This mix is pretty highly seasoned and I find the 50/50 ratio to be just right. I add a little garlic salt to the mix.

Coat the fish with the mustard mixture and put in a separate container. I do not put it in the mustard container. When ready to fry, dredge the fish in the meal and get ready for some great fish. Several have told me that is the best way to cook fish they have seen.

That was always my method.

Thanks for all the tips!

Nice, thanks for the tip!

Did everybody read "cut out the dark meat"? That nasty mess has ruined more good catfish meals than I can count, also toss all the red so called meat from filleting, between the skin and the white meat, it makes the fish taste muddy and like it was fried in bad oil. Pet peeve of mine. Rant over. Have not tried mustard, but, will give it a try.