Bayou Catfish

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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 wine
• 2 tablespoons fresh lemon juice
• 3 tablespoons butter
• 1/2 cup olive oil, for frying
• 1 garlic clove

Recipe

• 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, sauté 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.