We can vouch for the mustard covered catfish fillets! YUMMY! Soaked the fillets in milk for a bit (I don't know why, I mostly just eat). Smeared the fillets with regular ole Mustard. Coated with Andy's seasoning and deep fried to a crispy, golden brown. They went quicker than the regular seasoned-only fillets and Andy's is some good stuff all by itself. You won't regret trying this. We found the recipe somewhere in the BOC diner a while back. I don't know who to credit or I would post their name.