Fried Collarbone Catfish
Yields: 6 servings
On Louisiana’s German Coast, locals enjoy frying collarbone catfish (skinned whole catfish with the heads removed).
  • 1 cup fat-free milk
  • ½ cup water
  • ¼ cup yellow mustard
  • 1 large egg
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon cracked black pepper, divided
  • 1 teaspoon Louisiana hot sauce
  • ½ teaspoon garlic powder, divided
  • Vegetable oil, for frying
  • 1 (10-ounce) bag seasoned fish fry mix*
  • ¼ teaspoon cayenne pepper
  • 6 (8-ounce) collarbone catfish
  • Lemon wedges and cocktail sauce, to serve
  • Garnish: fresh parsley
  1. In a 1-quart bowl, combine milk, ½ cup water, mustard, egg, ½ teaspoon salt, ½ teaspoon pepper, hot sauce, and ¼ teaspoon garlic powder. Set aside.
  2. In a cast-iron stockpot or home-style deep-fryer, pour oil to fill halfway, and heat over medium heat until a deep-fry thermometer registers 375°.
  3. In a large bowl, combine fish fry mix, cayenne, remaining ½ teaspoon salt, remaining ½ teaspoon black pepper, and remaining ¼ teaspoon garlic powder. Dip catfish in milk mixture; dredge in fish fry mixture, shaking off excess.
  4. Fry fish in batches until golden brown and fish begin to float, about 3 minutes per side. Using a slotted spoon or tongs, remove fish from oil, and let drain on paper towels. Serve hot with lemon wedges and cocktail sauce. Garnish with parsley, if desired.
*We used Louisiana Fish Fry Products Seasoned Fish Fry.
Recipe by Louisiana Cookin at