Sautéed Catfish With Mustard Sauce Recipe

Name: Sautéed Catfish With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plus 1 tablespoon heavy cream; 4 teaspoons dry mustard; 1 egg, beaten to mix; 1 cup cornmeal; 1 1/4 teaspoons salt; 1/2 teaspoon fresh-ground black pepper; 1 1/2 pounds catfish fillets; 3 tablespoons cooking oil; 1/2 cup canned low-sodium chicken broth or homemade stock; 1 clove garlic, minced

Servings: persons

3/4 cup plus 1 tablespoon heavy cream
4 teaspoons dry mustard
1 egg, beaten to mix
1 cup cornmeal
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds catfish fillets
3 tablespoons cooking oil
1/2 cup canned low-sodium chicken broth or homemade stock
1 clove garlic, minced

1
In a small bowl, combine 1/4 cup of the cream and the mustard. Let sit about 10 minutes.
2
In a shallow dish, combine the egg with the 1 tablespoon cream. In another shallow dish, combine the cornmeal with 1 teaspoon of the salt and the pepper. Dip the fillets into the egg mixture and then into the seasoned cornmeal. Shake off the excess cornmeal.
3
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, until the fillets are golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets. Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets. Wipe out the pan.
4
Put the pan over moderate heat. Add the broth and garlic and bring to a simmer. Stir in the remaining 1/2 cup cream; simmer until reduced to approximately 1/3 cup, about 2 minutes. Stir in the reserved mustard cream and the remaining 1/4 teaspoon salt and simmer until warm through, about 1 minute longer. Serve the catfish fillets topped with the sauce.
5
Wine Recommendation: German rieslings are tremendously flexible with food. A classic riesling, one that is not fully dry, is ideal for cooling the heat of the mustard and cutting through the rich cream, too.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup plus 1 tablespoon heavy cream, 4 teaspoons dry mustard, 1 egg, beaten to mix, 1 cup cornmeal, and more.

Yes, Sautéed Catfish With Mustard Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sautéed Catfish With Mustard Sauce

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