Mustard Fried Catfish with Tomato Relish | Paula Deen

Ingredients

• 4 (6 oz) farm-raised catfish fillets
• 1 tablespoon Olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground Black pepper
• 1/2 cup Dijon mustard
• 2 tablespoons fresh thyme
• 1 zested and juiced lemon
• for frying Oil
• 2 cups cornmeal
• 1 1/2 cups all purpose flour
• 1 teaspoon crab boil seasoning
• 2 cups seeded and diced tomatoes
• 2 tablespoons minced fresh cilantro
• 2 cloves chopped garlic
• 2 chopped green onions
• 1 seeded and minced jalapeño
• 1 zested and juiced Lime