Crispy Catfish with Key Lime-Mustard Sauce

Description

A Catfish recipe. Serves 4

Ingredients

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.