Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Steve’s Yellow Mustard Fried Blue Catfish

Blue Catfish 

Submitted by Steve Schneider

This is a recipe that was shared with me in Southeast Arkansas while employed as a Fish Hatchery and Farm Manager (1980-1987) for farm fresh Catfish, both Channel and Blue Catfish.



Place the prepared mustard into one bowl, and add the cornmeal, salt and seasoning mixture in a separate bowl. Dip each fillet in the mustard, covering both sides. Then drop the fillet into the cornmeal mixture, and coat on both sides. In a large skillet, heat peanut oil until hot but not smoking, Carefully place one fillet into the skillet at a time. The fillet should sizzle immediately after being lowered into the oil. Place additional fillets into the pan, up to 3 fillets depending on size. Cook about 3 minutes or until brown, and then flip with spatula. Fry the second side about 2 minutes or until golden brown. Remove from oil and place onto a paper towel-lined plate. Repeat until all of the fillets are fried. Allow the fish to cool for about 5 minutes and serve.

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  • 1 1/2 to 2 cups peanut oil (or similar oil for high heat cooking, such as canola oil)
  • 1 cup plain yellow cornmeal (or cornmeal flour)
  • 1 teaspoon salt, Old Bay seasoning or similar like Zatarain’s Seafood
  • 1/2 cup prepared yellow mustard
  • 6 medium raw fish filets, your choice of blue or channel catfish or other white fillets
  • fresh parsley and/or lemon wedges for garnish, tartar sauce, cocktail sauce optional

Serving Suggestions

Goes well with Jalapeno hush puppies and homemade potato salad or coleslaw.

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