Sautéed Catfish with Mustard Sauce

Name: Sautéed Catfish with Mustard Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams catfish fillets; 118 milliliters canned low-sodium chicken broth or homemade stock; 3 Tbsps cooking oil; 237 milliliters cornmeal; 4 teaspoons dry mustard; 1 egg, beaten to mix; 1 clove garlic, minced; 1 teaspoons fresh-ground black pepper; 177 milliliters heavy cream; 1 teaspoons salt

Sautéed Catfish with Mustard Sauce is a gluten free recipe with 4 servings. This main course has 580 calories, 34g of protein, and 35g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have heavy cream, egg, cooking oil, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, combine 1/4 cup of the cream and the mustard.

Ingredients you will need

Mustard

Cream

Equipment you will use

Bowl

Let sit about 10 minutes.

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.

Ingredients you will need

Cornmeal

Pepper

Cream

Dip

Salt

Egg

In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cornmeal

Fish

Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets. Wipe out the pan.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

Put the pan over moderate heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Mustard

Garlic

Broth

Cream

Salt

Serve the catfish fillets topped with the sauce.

Ingredients you will need

Catfish Fillets

Sauce

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.

Ingredients you will need

Riesling

Mustard

Cream

Wine

Equipment

Bowl

Frying Pan

Paper Towels

Ingredients

Servings:

680grams

catfish fillets 118milliliters

canned low-sodium chicken broth or homemade stock 3Tbsps

cooking oil 237milliliters

cornmeal 4teaspoons

dry mustard 1

egg, beaten to mix 1clove

garlic, minced 1teaspoons

fresh-ground black pepper 177milliliters

heavy cream 1teaspoons

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 18 dollars per bottle.