Crispy Catfish with Key Lime-Mustard Sauce

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Description[edit]

A Catfish recipe. Serves 4

Ingredients[edit]

Catfish[edit]

Crust[edit]

Sauce[edit]

Garnish[edit]

Procedures[edit]

  1. Cut each catfish fillet into 4 strips on the bias(see note); reserve.
  2. Rinse quinoa thoroughly.
  3. Place in a pot and cover liberally with cold water.
  4. Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes).
  5. Drain and rinse in cold water to stop the cooking process.
  6. Drain thoroughly; reserve.
  7. Beat eggs and add milk.
  8. Place flour, egg/milk mixture, and quinoa in three separate shallow pans.
  9. Season catfish strips with salt and pepper.
  10. Dredge in flour, shaking off excess.
  11. Dip in egg/milk mixture, and roll in quinoa.
  12. Combine all sauce ingredients; stir thoroughly.
  13. Reserve.
  14. Sauté quinoa-coated catfish strips in clarified butter and drain on a paper towel.
  15. Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping.
  16. Garnish with chopped chives.