Bayou Catfish

1. 1

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

2. 2

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

3. 3

   Pan fry until brown, flip, and finish cooking.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

   Season with salt and pepper to taste.

10. 10

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

* Per serving · 4 servings · Values may vary.

No additional tips available.