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* 1/2 pound white [[quinoa]] |
* 1/2 pound white [[quinoa]] |
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* 1 cup [[milk]] |
* 1 cup [[milk]] |
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| − | * 6 [[ |
+ | * 6 [[egg]]s |
* 2 cups [[flour]] |
* 2 cups [[flour]] |
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* [[salt]] and [[pepper]] to taste |
* [[salt]] and [[pepper]] to taste |
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* 1/3 cup [[Mayonnaise]] |
* 1/3 cup [[Mayonnaise]] |
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* 1 tablespoon [[key lime juice]] or [[lime juice]] |
* 1 tablespoon [[key lime juice]] or [[lime juice]] |
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| − | * 1/8 cup [[light brown sugar]] |
+ | * 1/8 cup [[brown sugar#About_Brown_sugar|light brown sugar]] |
* 1/2 tablespoon Coleman's Dry [[mustard]] |
* 1/2 tablespoon Coleman's Dry [[mustard]] |
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* Pinch of [[cayenne pepper]] |
* Pinch of [[cayenne pepper]] |
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#Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes). |
#Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes). |
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#Drain and rinse in cold [[water]] to stop the cooking process. Drain thoroughly; reserve. |
#Drain and rinse in cold [[water]] to stop the cooking process. Drain thoroughly; reserve. |
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| − | #Beat [[ |
+ | #Beat [[egg]]s and add [[milk]]. |
#Place [[flour]], [[egg]]/[[milk]] mixture, and [[quinoa]] in three separate shallow pans. |
#Place [[flour]], [[egg]]/[[milk]] mixture, and [[quinoa]] in three separate shallow pans. |
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#Season [[Catfish]] strips with [[salt]] and [[pepper]]. |
#Season [[Catfish]] strips with [[salt]] and [[pepper]]. |
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Revision as of 05:33, 15 May 2010
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
- Cut each Catfish fillet into 4 strips on the bias(see Note); reserve.
- 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.
- 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.
- Combine all sauce ingredients; stir thoroughly. Reserve.
- 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.