Course : Fish
Serves: 12
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12 fillets catfish fillets -- halved
1 cup prepared mustard -- divided
1 1/4 cups white cornmeal
1/2 teaspoon salt
1 1/2 teaspoon ground red pepper -- up to 1
1/2 teaspoon pepper
1 tablespoon Vegetable oil
1 bunch Fresh parsley sprigs
1 medium Lemon wedges
1 medium Purple onion rings

Preparation / Directions:

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.

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