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fish

JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

Peanut oil or other mild-flavored oil like canola, for frying

1 cup Jay D’s Louisiana Molasses Mustard

1 1/2 cups cornmeal

1 1/2 cups all purpose flour

4 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tsp kosher salt

10 catfish fillets (4 to 5 pounds)

In a large Dutch oven or other large pot, pour oil to a depth of four inches and heat over medium heat until it reads 375º on a candy or deep-fry thermometer (or use a countertop deep fryer). Pour the molasses mustard into a shallow dish or aluminum pan. In another shallow dish, stir together cornmeal, flour, barbecue rub, and salt. Coat each fish fillet in the mustard, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 6 to 8 minutes per batch.

Transfer to a paper-towel-lined plate to drain. Serve hot with more molasses mustard, Creole tartar sauce, jalapeño relish, or over roasted vegetables or cole slaw.

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

ASIAN GLAZED BLACK DRUM

Black drum 5-7 oz filets, 4 each

1 cup Jay D's Asian BBQ Sauce

1 lb squash, sliced

Red onion, julienned 1 each

½ lb Shiitake mushrooms, sliced

½ cup Cilantro, chopped

2 tbsp Sesame oil

Salt to taste

Black pepper to taste

2 tsp Jay D’s Spicy & Sweet BBQ Rub

Preheat a non-stick skillet n medium high heat. Season each filet with ½ tsp of Jay D's Sweet & Spicy BBQ Rub. Place filet in the skillet and sear for 2 to 3 minutes until the fish is ⅔ of the way cooked. Flip fish and finish cooking. Remove fish from skillet and return pan to stove. Place sesame oil in the skillet, and once it starts to smoke, add red onions and squash. Don’t move vegetables for 1 to 2 minutes to allow them to brown. Add the mushrooms to the pan and sauté them for an additional 2 to 3 minutes. Add salt and pepper to taste. Plate vegetables with fish filets on top and finish with Asian BBQ sauce and chopped cilantro.