I utilized catfish for this recipe as a substitute for the cod filets in the ingredient list for the near similar online WW Fish and Chips recipe, its found on page 162 of the WW 50th Anniversary cookbook. We have such an abundance of locally raised catfish in the Gulf South, so it’s easy to utilize it in many fish recipes. Catfish is typically and most popular as a battered and deep fried delicacy, but it is quite versatile and cooks up wonderfully in an oven fried manner.
Typically found on most seafood restaurant menus, fried catfish was also a staple Friday menu item special on just about every restaurant and café I’ve worked. The best traditional fried catfish recipe had the filets marinated in a mixture of yellow mustard, red wine vinegar, and red pepper flakes. Then straight from the marinade and dredged into the seasoned cornmeal/corn flour, and straight into the deep fryer. Now that’s good eatin’!
The WW batch I made uses Dijon mustard, but Creole mustard would be a great substitution as well.
