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.