Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.

10 of Our Favorite Deep Fried Dishes

by Intern Drew Broussard

It should come as no surprise that we have a deep, oily, sizzling passion for fried foods. Heck, Jay is hosting his own show about just that on Travel Channel! With Deep Fried America set to premier tomorrow, we found ourselves reflecting on our favorite fried treats we’ve eaten over the past few years. But then we realized, why reminisce whenever you can make a list of them? Here are some of the best fried memories laid out for your mouth-watering enjoyment.

Fried Pork Chop at Salt New American Table

Now this is a pork chop. Compart Duloc pig with the loin, rib, fat and crispy skin over a huitlacoche tamale and corn relish. @larrydelgadorgv knows what's up at @saltnewamericantable in @visitmcallen! #visitmcallen #happylarrydelgadoday #texas #foodporn #pork

A photo posted by Jay Ducote (@jayducote) on Feb 24, 2016 at 7:54pm PST

Fried Boudin Balls all over Baton Rouge

Deep fried boudin balls from different restaurants in Baton Rouge

Jay's Fried Chicken

Deep Fried Burger at Phil's Grill

This deep fried burger from Phil's Grill in New Orleans is noteworthy

Beignets at Coffee Call

Chicken Fried Ribeye at Horseshoe Bay Resort

Um so this is a chicken fried ribeye with a fried egg and one helluva biscuit. @jayducote is in heaven at @hsbresort! #foodpics #texas #texas because #texas

A photo posted by Bite & Booze (@biteandbooze) on Nov 21, 2015 at 6:37pm PST

Fried Rabbit at Hot Tails

Chefs Sam and Cody Carroll kill it at Hot Tails

Deep Fried LSU Rolls from all over Baton Rouge

Fried Cheese Curds at Barcadia

Whole Fried Fish at La Salvadoreña

Barbecue Bites: Jay D's Molasses Mustard Fried Catfish

by Sydney Blanchard

Ah, yes, it's that time of year again. The time when Louisiana's large Catholic population uses Lent as an excuse to cook up some of the tastiest seafood dishes in their repertoire all in the name of fasting.

Fasting? More like feasting! With oysters and Gulf shrimp and catfish and, according to the Pope, alligator, missing meat on Fridays during Lent doesn't seem like much of a sacrifice.

You don't hear us complaining.

Here's one of Jay's latest recipes: a classic fried catfish using Jay D's Louisiana Molasses Mustard.

The fried catfish and roasted vegetable were sourced locally through Indie Plate. Use promo code DUCOTE30OFF to get 30% off your first Indie Plate order.

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 (seen here) or cole slaw.

Ivory Coast: Street Food Bite and Booze of the World Cup

Okay World Cup fans, it's time to sit down to another plate and glass full of the street food guide to the FIFA World Cup 2014! The players of the Ivory Coast (playing Greece at 3pm CDT) may be fast, but their street food favorite is caught nice and slow. Fried fish paired with a Mojito Abidjanaise is what's for eats today.  Easy to eat and quick to make, these will disappear into your stomach quicker than Clint Dempsey can score a goal.

Photo Credit: our-africa.org

Simple and golden brown, I haven't met a fried fish I didn't like. I like to marinate my fish filets in a little mixture containing mustard, Slap Ya Mama Cajun Pepper Sauce, Salt & Pepper, and Jay D's Louisiana Barbecue Sauce! After I let it marinate for a while I toss the filets in some Slap Ya Mama Fish Fry and cook them until they're done! On the Ivory Coast, they do it a bit differently. On the streets you can find an assortment of setups that have fish frying or grilling whole. You'll see the average citizen grabbing one on their way back to the docks or bringing home a string of them to the family.

Photo Credit: bunkycooks.com

A Mojito Abidjanaise isn't what comes to mind when you think of a classic mojito. The main liquor in this cocktail is sloe gin abidjanaise, a typical African holiday liquor, that is composed of high quality gin soaked with hibiscus flowers. If you can't find this in stores try making it yourself! This African version of the mojito uses dark rum, abidjanaise, mint, sugar, and tonic. The floral liquor is typically consumed around holiday times for celebration. I personally don't see how the World Cup violates that tradition, so grab a glass, turn on that TV, and go to town!