Karen’s Fried Catfish

Six 4-ounce catfish fillets

• ¾ cup yellow mustard
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Tony Chachere's Original Creole Seasoning, to taste
• 1½ cups Zatarain's Wonderful Fish Fri Vegetable oil or other neutral oil, for frying

• 1. Pat the fillets dry and place on a tray or baking sheet. Cover with yellow mustard, salt, pepper, and Tony's.
• 2. Add the Fish Fri to a medium shallow dish and coat each fillet in the breading, then place back on the baking sheet.
• 3. Add enough oil to cover ½ inch of the side of a large, deep skillet and heat over medium-high heat.
• 4. Once the oil is shimmering, add the catfish fillets two or three at a time, being careful not to overcrowd the pan. Fry until golden brown on each side, about 4 to 5 minutes or until the internal temperature reaches 145°F. Remove to a paper towel-lined plate to catch any excess grease. Serve with remoulade or topped with Crawfish Étouffée