Preparation:
Brush fillets lightly with half the mustard. Place cornmeal, salt, and
pepper in a plastic bag; drop in catfish one at a time, and shake until completely
coated. Brush fillets lightly with remaining mustard; return them to bag
and shake again.
Fry fillets in deep hot oil (330 F) until they float to the top and are golden
brown; drain well. Transfer to serving platter; garnish with parsley, lemon
wedges, and onion rights. Serve hot. |
