Mustard-Marinated Catfish by Eric Rupert

Eric Rupert is the resident chef at the Mount Horeb Mustard Museum.  Eric is a chef of twenty years, cooking regionally and seasonally in the Madison, Wisconsin area. He is chef-instructor of Through the Seasons Cooking School at Madison's L'Etoile Restaurant.

Here is Eric's recipe for Mustard-Marinated Catfish, prepared for the Food Network’s show “Summertime Unwrapped” which featured the Mount Horeb Mustard Museum.

Mustard-Marinated Catfish

2 pounds            Catfish fillets

12 oz                Yellow mustard

1                      Egg

2 cups              Bread crumbs

½ cup               Flour

½ cup               Corn meal

1 tsp.                Garlic powder

1 tsp.                Onion powder

1 tsp.                Kosher salt

1 tsp.                Black pepper

                        Canola or peanut oil

THE DAY BEFORE: Combine the mustard with egg and add the catfish to the mustard-egg mixture. Cover and marinate overnight.

The next day, place enough oil in an 8 qt. saucepan or dutch oven (or fryer) to hold the catfish fillets in two batches (up to 8 cups of oil). Heat the oil to 360 degrees. Mix the dry ingredients and spices together. Roll the catfish fillets in the dry mix. Shake off the excess and fry about five minutes until golden brown. Drain and serve hot. Serves 6.