Crispy Catfish with Key Lime-Mustard Sauce

Description
A catfish recipe.

Ingredients

 * For Catfish:
 * 4 U.S. Farm-Raised Catfish fillets
 * 1 cup clarified butter (see Note)
 * For Crust:
 * 1/2 pound black quinoa (substitute with white quinoa, if necessary)
 * 1/2 pound white quinoa
 * 1 cup milk
 * 6 eggs
 * 2 cups flour
 * Salt and pepper to taste
 * For Sauce:
 * 1/2 cup Gulden's Spicy Brown Mustard
 * 1/3 cup mayonnaise
 * 1 tablespoon key lime juice or lime juice
 * 1/8 cup light brown sugar
 * 1/2 tablespoon Coleman's Dry Mustard
 * Pinch of cayenne pepper
 * For garnish: 1/2 bunch of chives

Directions
1. Cut each catfish fillet into 4 strips on the bias(see Note); reserve.

2. Rinse quinoa thoroughly. Place in a pot and cover liberally with cold water. Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes). Drain and rinse in cold water to stop the cooking process. Drain thoroughly; reserve.

3. Beat eggs and add milk. Place flour, egg/milk mixture, and quinoa in three separate shallow pans. Season catfish strips with salt and pepper. Dredge in flour, shaking off excess. Dip in egg/milk mixture, and roll in quinoa.

4. Combine all sauce ingredients; stir thoroughly. Reserve.

5. Sauté quinoa-coated catfish strips in clarified butter and drain on a paper towel. Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping. Garnish with chopped chives. Serves 4