Bayou Catfish

Name: Bayou Catfish
Ingredients: 32 ounces catfish fillets; 1/2 cup creole mustard; 2 cups breadcrumbs; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon chili powder; 1/4 teaspoon cayenne; 1/2 cup scallion, chopped; 1/2 cup dry white wine; 2 tablespoons fresh lemon juice; 3 tablespoons butter; 1/2 cup olive oil, for frying; 1 garlic clove

16 ingredients

10 steps

Ingredients

32 ounces catfish fillets
1/2 cup creole mustard
2 cups breadcrumbs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon cayenne
1/2 cup scallion, chopped
1/2 cup dry white wine
2 tablespoons fresh lemon juice
3 tablespoons butter
1/2 cup olive oil, for frying
1 garlic clove

Directions

1

Coat both sides of the catfish filets with a generous layer of mustard.
2

Press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil.
3

Pan fry until brown, flip, and finish cooking.
4

In a separate pan, saute garlic with a touch of butter until brown.
5

Remove the pan from fire, and slowly add the wine and lemon juice.
6

Return to the stove, and let the mixture reduce by half.
7

Next, add the scallions, and cook an additional two minutes.
8

Finally, remove from the flame, and add the whole butter - gently shaking the pan to enrich.
9

Season with salt and pepper to taste.
10

Plate the cooked catfish and spoon some of the sauce over each fillet.