Dijon Fried Catfish
1 pound catfish fillets cut into even, good sized chunks
1 cup dijon mustard
1 cup corn meal
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp ground black pepper
2 tsp chili powder
1/4 tsp cayenne pepper
2 quarts Peanut oil for frying.
Heat oil in a heavy pot or dutch oven until oil is 350 degrees. Alternately heat oil in a deep fat fryer according to manufacturers instructions.
In a pie plate or shallow dish stir together corn meal and spices. Set aside.
Pat catfish nuggets dry with paper towels. Pour mustard into a large ziplock bag and add the catfish. Zip close and massage bag until fish is liberally coated with mustard.
Using tongs lift single pieces of mustard coated fish from baggie and dredge in corn meal mixture. Drop coated pieces into heated oil making sure not to add too many pieces of fish at a time as this will cause the temp of the oil to drop too drastically and will result in a greasy mess. Fry for approximately 3-5 minutes, or until nutty brown. You can test for doneness by pulling a piece of cooked fish apart to check that fish is cooked completely through. Drain on a wire rack over paper towels or on a paper towel lined cookie sheet. Repeat with remaining fish.