Crispy Catfish with Key Lime-Mustard Sauce

Recipe Description

A Catfish recipe. Serves 4


  • 4 U.S. farm-raised catfish fillets
  • 1 cup clarified butter
  • ==
  • ½ pound black quinoa (substitute with white quinoa, if necessary)
  • ½ pound white quinoa
  • 1 cup milk
  • 6 eggs
  • 2 cups flour
  • salt and pepper to taste
  • ==
  • ½ cup Gulden's spicy brown mustard
  • ? cup mayonnaise
  • 1 tablespoon key lime juice or lime juice
  • ? cup brown sugar#about brown sugar|light brown sugar
  • ½ tablespoon Coleman's dry mustard
  • pinch of cayenne pepper
  • ==
  • ½ bunch of chives


  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.
This article uses material from the "Crispy Catfish with Key Lime-Mustard Sauce" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License