8 catfish fillets

MARINADE:

1 (12 oz.) bottle brown mustard (I use Gulden's)
1 (12 oz.) can beer (your choice)
1 tsp. salt
1 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder

In large bowl empty brown mustard, fill empty bottle with beer and add to mustard. Add salt, pepper, onion and garlic powder, mix and add catfish fillets. Cover and place in refrigerator overnight.

COATING:

1 pkg. fish fry seasoning (I use Zatarain's)
brown paper bag (use a new one!)

In brown paper bag add fish fry seasoning. Place fillets in bag 1 at a time and shake until coated. Do not wash off mustard mixture. Let set while oil is heating (helps coating from falling off in fryer).

Heat oil to 375°F. Place pieces in oil, do not crowd the pan or deep fryer. Cook until golden brown and fish floats. Place on paper towels and drain excess oil.

Note: Let oil reheat to 375°F before adding more fish.

Submitted by: Double C.