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
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