Seared Catfish Creole

Name: Seared Catfish Creole
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters butter; 4 whole catfish, cleaned with head and tail removed; 59 milliliters olive oil; 59 milliliters cracked black pepper; 118 milliliters prepared yellow mustard

Seared Catfish Creole might be just the main course you are searching for. This recipe covers 34% of your daily requirements of vitamins and minerals. One portion of this dish contains around 74g of protein, 26g of fat, and a total of 548 calories. This recipe serves 8. It is a good option if you're following a gluten free, primal, fodmap friendly, and pescatarian diet. A mixture of butter, catfish, cracked pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Pat the catfish dry, and spread a layer of mustard over the surface.

Ingredients you will need

Catfish

Mustard

Spread

Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.

Ingredients you will need

Pepper

Catfish

Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Ingredients you will need

Olive Oil

Catfish

Butter

Fish

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

butter 4

whole catfish, cleaned with head and tail removed 59milliliters

olive oil 59milliliters

cracked black pepper 118milliliters

prepared yellow mustard

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish works really well 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. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.