Crispy Catfish with Key Lime-Mustard Sauce

Description
A Catfish recipe. Serves 4

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.
 * 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. Drain thoroughly; reserve.
 * 6) Beat eggs and add milk.
 * 7) Place flour, egg/milk mixture, and quinoa in three separate shallow pans.
 * 8) Season Catfish strips with salt and pepper.
 * 9) Dredge in flour, shaking off excess.
 * 10) Dip in egg/milk mixture, and roll in quinoa.
 * 11) Combine all sauce ingredients; stir thoroughly. Reserve.
 * 12) Sauté quinoa-coated Catfish strips in clarified butter and drain on a paper towel.
 * 13) Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping. Garnish with chopped chives.