Crispy Catfish with Key Lime-Mustard Sauce

Description
A Catfish recipe. Serves 4

Catfish

 * 4 U.S. farm-raised catfish fillets
 * 1 cup clarified butter

Crust

 * ½ pound black quinoa (substitute with white quinoa, if necessary)
 * ½ pound white quinoa
 * 1 cup milk
 * 6 eggs
 * 2 cups flour
 * salt and pepper to taste

Sauce

 * ½ cup Gulden's spicy brown mustard
 * ⅓ cup mayonnaise
 * 1 tablespoon key lime juice or lime juice
 * ⅛ cup light brown sugar
 * ½ tablespoon Coleman's dry mustard
 * pinch of cayenne pepper

Garnish

 * ½ bunch of chives

Directions

 * 1) Cut each catfish fillet into 4 strips on the bias(see note); reserve.
 * 2) Rinse quinoa thoroughly.
 * 3) Place in a pot and cover liberally with cold water.
 * 4) Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes).
 * 5) Drain and rinse in cold water to stop the cooking process.
 * 6) Drain thoroughly; reserve.
 * 7) Beat eggs and add milk.
 * 8) Place flour, egg/milk mixture, and quinoa in three separate shallow pans.
 * 9) Season catfish strips with salt and pepper.
 * 10) Dredge in flour, shaking off excess.
 * 11) Dip in egg/milk mixture, and roll in quinoa.
 * 12) Combine all sauce ingredients; stir thoroughly.
 * 13) Reserve.
 * 14) Sauté quinoa-coated catfish strips in clarified butter and drain on a paper towel.
 * 15) Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping.
 * 16) Garnish with chopped chives.