Sauteed catfish with mustard sauce is a delightful dish that combines the flavors of the sea with the tangy zest of mustard. It's a quick and easy meal that's perfect for busy weeknights or decadent enough for a special occasion.
The beauty of this recipe lies in its simplicity, using easily available ingredients. However, one thing to note is the dry mustard. It's not to be confused with ground mustard or mustard seeds. Dry mustard is a powdered form that's made from ground mustard seeds and is usually found in the spice aisle. Also, if catfish is not a common variety in your area, feel free to replace it with any firm white fish.
Sauteed Catfish and Mustard Sauce Ingredients
Heavy cream: Used to add a rich, creamy texture to the mustard sauce.
Dry mustard: Gives a strong and spicy flavor to the sauce.
Egg: Helps to bind the cornmeal to the fish.
Cornmeal: Provides a light, crispy coating for the catfish.
Salt: Enhances the flavors of the other ingredients.
Black pepper: Adds a bit of heat and depth to the dish.
Catfish fillets: The star of this dish, catfish has a mild, sweet flavor that pairs wonderfully with the mustard sauce.
Cooking oil: Used for frying the catfish.
Low-sodium chicken broth: Adds depth and savory notes to the sauce.
Garlic clove: Brings a punch of flavor to the sauce.
One reader, Dawna Francis says:
The sautéed catfish with mustard sauce recipe was a delightful surprise! The creamy mustard sauce perfectly complemented the crispy catfish, creating a burst of flavors in every bite. It was easy to prepare and left my taste buds craving for more. A definite must-try for seafood lovers!
Cooking Techniques for Sauteed Catfish With Mustard Sauce Recipe
How to prepare the mustard sauce: Combine the cream and mustard in a small bowl and let it sit for about 10 minutes to allow the flavors to meld.
How to coat the catfish fillets: Dip the fillets into the egg mixture and then into the seasoned cornmeal, shaking off the excess cornmeal.
How to fry the catfish fillets: Heat oil in a nonstick frying pan over moderate heat and fry the cornmeal-coated fish, turning once, until golden on the outside and just done in the center.
How to make the sauce: In the same pan, add the broth and garlic, bring to a simmer, then stir in the cream and simmer until reduced. Finally, stir in the reserved mustard cream and simmer until warm through.
How To Make Sauteed Catfish with Mustard Sauce
Topped with a creamy mustard sauce, this sauteed catfish is coated with seasoned cornmeal, then cooked until golden and crisp, for a flaky fish meal!
Serves:
Ingredients
- ¾cupheavy cream,plus 1 tbsp
- 4tspdry mustard
- 1egg
- 1cupcornmeal
- 1¼tspsalt
- ½tspfresh ground black pepper
- 1½lbscatfish fillets
- 3tbspcooking oil
- ½cuplow-sodium chicken broth
- 1garlic clove
Instructions
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In a small bowl, combine ¼ cup of the cream and the mustard. Let sit for about 10 minutes.
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In a shallow dish, combine the egg with the 1 tablespoon cream. In another shallow dish, combine the cornmeal with 1 teaspoon of salt and pepper.
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Dip the fillets into the egg mixture and then into the seasoned cornmeal. Shake off the excess cornmeal.
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In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add half the cornmeal-coated fish and fry, turning once, about 4 minutes per side for ¾-inch-thick fillets, until the fillets are golden on the outside and just done in the center.
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Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets.
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Wipe out the pan, then put over moderate heat. Add the broth and garlic and bring to a simmer.
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Stir in the remaining ½ cup cream; simmer for about 2 minutes until reduced to approximately ⅓ cup. Stir in the reserved mustard cream and the remaining ¼ teaspoon salt and simmer for about 1 minute longer until warm through.
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Serve the catfish fillets topped with the sauce, and enjoy!
Nutrition
- Calories: 626.78kcal
- Fat: 39.74g
- Saturated Fat: 13.80g
- Trans Fat: 0.13g
- Monounsaturated Fat: 16.87g
- Polyunsaturated Fat: 6.25g
- Carbohydrates: 33.91g
- Fiber: 1.88g
- Sugar: 2.10g
- Protein: 32.17g
- Cholesterol: 194.68mg
- Sodium: 717.03mg
- Calcium: 59.61mg
- Potassium: 666.22mg
- Iron: 2.60mg
- Vitamin A: 205.06µg
- Vitamin C: 0.64mg
Pro Tip for Perfecting Sauteed Catfish With Mustard Sauce
When frying the catfish fillets, ensure that your oil is heated to the right temperature before adding the fish. If the oil is not hot enough, the fish will absorb too much oil and become greasy. Conversely, if the oil is too hot, the outside of the fish will burn before the inside is fully cooked. A good way to test the oil temperature is to drop a small amount of the cornmeal mixture into the oil. If it sizzles immediately, the oil is ready.
Time-Saving Tips for Preparing Sauteed Catfish With Mustard Sauce
Prep ahead: Prepare the mustard sauce and coat the catfish fillets the night before. This will save time on the day of cooking and allow the flavors to meld together for a more delicious dish.
Multitask: While the mustard sauce is simmering, start coating the catfish fillets with the cornmeal. This way, you can efficiently use your time and have the meal ready in a shorter period.
Organize ingredients: Before you start cooking, make sure all the ingredients and utensils are organized and within reach. This will help streamline the cooking process and prevent any last-minute scrambling.
Substitute Ingredients For Sauteed Catfish with Mustard Sauce Recipe
heavy cream - Substitute with coconut cream: Coconut cream can provide a similar richness and creaminess to the dish, while also adding a subtle coconut flavor.
dry mustard - Substitute with prepared mustard: Prepared mustard can be used as a substitute for dry mustard, although it may alter the texture and flavor slightly.
egg - Substitute with flaxseed egg: A flaxseed egg can be used as a vegan alternative to eggs, providing binding properties similar to a regular egg.
cornmeal - Substitute with breadcrumbs: Breadcrumbs can be used as a substitute for cornmeal to create a crispy coating for the catfish fillets.
salt - Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a slightly different flavor profile.
fresh ground black pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, providing a milder and slightly different flavor to the dish.
catfish fillets - Substitute with tilapia fillets: Tilapia fillets can be used as a substitute for catfish, offering a similar mild flavor and firm texture.
cooking oil - Substitute with ghee: Ghee can be used as a substitute for cooking oil, adding a rich, buttery flavor to the dish.
low-sodium chicken broth - Substitute with vegetable broth: Vegetable broth can be used as a substitute for chicken broth, providing a similar depth of flavor to the dish.
garlic clove - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a convenient alternative with a slightly different flavor.
Plating Ideas for Sauteed Catfish With Mustard Sauce
Elevate the plating: When presenting the sautéed catfish with mustard sauce, focus on creating an elegant and visually appealing plate. Use fresh herbs and microgreens to add a pop of color and freshness to the dish.
Incorporate texture: Add a textural element to the plate by including a crispy component, such as crispy shallots or fried capers. This will provide a delightful contrast to the tender catfish fillets and creamy mustard sauce.
Utilize negative space: Embrace the concept of negative space on the plate to allow the catfish fillets to be the focal point. This will create a visually striking presentation that showcases the star of the dish.
Artful sauce drizzle: Instead of simply spooning the mustard sauce over the catfish, consider drizzling the sauce in an artful manner around the plate. This technique adds a touch of sophistication to the presentation.
Garnish with edible flowers: Elevate the visual appeal of the dish by garnishing with delicate and colorful edible flowers. Not only do they add a touch of elegance, but they also bring a subtle floral note to the overall presentation.
Attention to plateware: Select the appropriate plateware that complements the colors of the dish. Opt for a neutral-toned plate to allow the vibrant hues of the catfish and mustard sauce to stand out.
Balance and symmetry: Arrange the components of the dish with attention to balance and symmetry. This creates a sense of harmony and refinement on the plate, appealing to the discerning eye of culinary professionals.
Essential Kitchen Tools for Making Sauteed Catfish With Mustard Sauce
- Heavy cream: A rich dairy product with a high butterfat content, often used to add richness and creaminess to sauces and dishes.
- Dry mustard: Ground mustard seeds that add a pungent, sharp flavor to dishes and sauces.
- Egg: A versatile ingredient used for binding, leavening, and adding richness to various recipes.
- Cornmeal: Coarsely ground dried corn, commonly used in breading and for making cornbread.
- Salt: A fundamental seasoning that enhances the flavor of dishes.
- Fresh ground black pepper: Adds a pungent and spicy flavor to dishes, enhancing their overall taste.
- Catfish fillets: Fillets of catfish, a mild-flavored freshwater fish commonly used in Southern cuisine.
- Cooking oil: Used for frying and sautéing, adding richness and preventing sticking.
- Low-sodium chicken broth: A flavorful liquid made from simmering chicken bones and vegetables, used as a base for sauces and soups.
- Garlic clove: Adds a pungent and aromatic flavor to dishes, enhancing their overall taste.
How To Reheat Leftover Sauteed Catfish With Mustard Sauce
Preheat your oven to 350°F (175°C). Place the leftover catfish fillets on a baking sheet lined with parchment paper or aluminum foil. Brush the fillets with a little bit of olive oil or melted butter to prevent them from drying out. Bake for 10-12 minutes, or until the fish is heated through and the internal temperature reaches 145°F (63°C).
For a quicker option, you can reheat the catfish in the microwave. Place the fillets on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes, or until the fish is heated through. Be careful not to overheat, as this can cause the fish to become rubbery.
To reheat the mustard sauce, transfer it to a small saucepan and heat it over low heat, stirring occasionally. If the sauce has thickened too much, you can thin it out with a little bit of chicken broth or heavy cream. Heat the sauce until it's warmed through and reaches your desired consistency.
If you want to add a crispy texture to your reheated catfish, you can briefly pan-fry the fillets. Heat a small amount of cooking oil in a non-stick skillet over medium-high heat. Add the fillets and cook for 1-2 minutes on each side, or until they're crispy and heated through.
For a flavorful twist, you can also reheat the catfish and mustard sauce together in a baking dish. Preheat your oven to 350°F (175°C). Place the fillets in a baking dish and pour the sauce over them. Cover the dish with foil and bake for 15-20 minutes, or until the fish and sauce are heated through.
Interesting Trivia About Sauteed Catfish With Mustard Sauce
The catfish is a popular dish in the southern United States, where it is often fried or sautéed. It is a good source of protein and is low in saturated fat, making it a healthy choice for a meal. Additionally, catfish is rich in vitamin B-12, which is essential for maintaining healthy nerve and blood cells. This dish can be a delicious and nutritious addition to your diet.
Budget-Friendly: Making Sauteed Catfish With Mustard Sauce at Home
The cost-effectiveness of this sauteed catfish with mustard sauce recipe largely depends on the availability and cost of the ingredients in your region. Catfish is generally an affordable and sustainable option, while mustard and cornmeal are pantry staples. The addition of heavy cream and low-sodium chicken broth might slightly elevate the cost. Overall, this dish offers a balance of cost and flavor, making it a reasonable choice for a household. On a scale of 1-10, I would rate this recipe a solid 8 for its simplicity, flavor, and affordability. The approximate cost for a household of 4 people would be around $20-$25.
Is Sauteed Catfish With Mustard Sauce Healthy?
This sauteed catfish with mustard sauce recipe, while delicious, leans towards the unhealthy side due to a few key ingredients:
- Heavy cream is high in saturated fat and calories
- Cornmeal coating adds extra carbohydrates and calories
- Frying the fish in oil increases the overall fat content
However, catfish itself is a lean protein source, providing essential nutrients like omega-3 fatty acids, vitamin B12, and selenium.
To make this recipe healthier, consider these modifications:
- Replace heavy cream with a lower-fat alternative, such as evaporated skim milk or Greek yogurt
- Use whole-grain cornmeal or a mixture of cornmeal and whole-wheat flour for added fiber
- Bake the catfish instead of frying it, or use an air fryer to reduce the amount of oil needed
- Increase the amount of garlic in the sauce for added flavor and potential health benefits
- Serve the catfish with a side of steamed vegetables or a fresh salad to balance out the meal
By making these adjustments, you can enjoy the flavors of this sauteed catfish dish while reducing the overall fat and calorie content, and increasing the nutritional value of the meal.
Editor's Take on This Delightful Catfish Recipe
This sautéed catfish with mustard sauce recipe is a delightful combination of crispy catfish fillets and a creamy, tangy mustard sauce. The use of dry mustard adds a bold flavor to the dish, while the cornmeal coating provides a satisfying crunch. The cooking method ensures the catfish is perfectly cooked, with a golden exterior and tender interior. The sauce, made with cream and chicken broth, complements the catfish beautifully, adding richness and depth to the dish. Overall, this recipe offers a delightful balance of textures and flavors, making it a wonderful choice for a special dinner.
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Why trust this Sauteed Catfish with Mustard Sauce Recipe:
This sautéed catfish with mustard sauce recipe offers a delightful combination of flavors and textures. The catfish is coated in a crispy cornmeal crust, providing a satisfying crunch with each bite. The creamy mustard sauce adds a zesty and tangy element that perfectly complements the mild flavor of the catfish. With the use of fresh garlic and a blend of spices, this recipe promises a harmonious balance of savory and aromatic notes. Trust in this recipe for a delightful dining experience that will surely impress your taste buds.
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