Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12                    catfish fillets -- halved
   1      cup           prepared mustard -- divided
   1 1/4  cups          white cornmeal
     1/2  teaspoon      salt
   1      1/2 tsp.      ground red pepper -- up to 1
     1/2  teaspoon      pepper
                        Vegetable oil
                        Fresh parsley sprigs
                        Lemon wedges
                        Purple onion rings

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.