The Catfish Are Coming!
Yields: 3 servings
  • ½ cup mayonnaise
  • 2 tablespoons chopped pickled okra
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Creole mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced garlic
  • ¼ teaspoon cayenne pepper
  • Peanut oil, for frying
  • 1 cup Jay D’s Louisiana Molasses Mustard
  • 1 cup whole milk
  • ¼ cup hot sauce
  • 3 cups Slap Ya Mama Cajun Fish Fry
  • 1 pound catfish fillets, sliced into 2x1-inch strips (about 32 strips)
  • 2 teaspoons Slap Ya Mama Cajun Seasoning, or to taste (optional)
  • 10 (4½- to 5-inch) corn tortillas
  • Corn Maque Choux (recipe follows)
  • Garnish: lime wedges, fresh cilantro, green onion, purple cabbage
  1. In the work bowl of a food processor, combine mayonnaise, okra, lemon juice, mustard, Worcestershire, garlic, and cayenne; pulse until smooth. Cover and refrigerate.
  2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, combine molasses mustard, milk, and hot sauce. In another shallow dish, place fish fry. Dip fish in mustard mixture, letting excess drip off. Dredge in fish fry, shaking off excess.
  4. Working in batches, gently place catfish in hot oil. Fry until golden brown and cooked through, about 
3 minutes. Let drain on paper towels. Season with Cajun seasoning, if desired.
  5. In a large skillet, heat tortillas over medium heat until browned. Add a spoonful of Corn Maque Choux to each tortilla. Add catfish strips. Top with mayonnaise mixture. Garnish with lime wedges, cilantro, green onion, and purple cabbage, if desired.
Recipe by Louisiana Cookin at