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.