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