Crispy Catfish with Key Lime-Mustard Sauce

Crispy Catfish with Key Lime-Mustard Sauce Recipe - USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crispy Catfish with Key Lime-Mustard Sauce is a delicious and flavorful dish that combines the crispy texture of quinoa-coated catfish with a tangy and zesty mustard sauce. This recipe is perfect for seafood lovers looking for a unique and tasty way to enjoy catfish.

History

This recipe is a modern twist on traditional Southern fried catfish. By using quinoa as a crust instead of traditional breadcrumbs, this dish adds a healthy and crunchy element to the classic recipe. The Key Lime-Mustard Sauce adds a refreshing and citrusy flavor that complements the richness of the catfish.

Ingredients

Catfish

4 U.S. farm-raised catfish fillets
1 cup clarified butter

Crust

0.5 lb (227 g) black quinoa (substitute with white quinoa, if necessary)
0.5 lb (227 g) white quinoa
1 cup milk
6 eggs
2 cup flour
salt and pepper to taste

Sauce

0.5 cup Gulden's spicy brown mustard
0.33 cup mayonnaise
1 tbsp key lime juice or lime juice
0.13 cup light brown sugar
0.5 tbsp Coleman's dry mustard
pinch of cayenne pepper

Garnish

0.5 bunch of chives

How to prepare

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

Variations

Substitute the catfish with another white fish such as tilapia or cod.
Use panko breadcrumbs instead of quinoa for a more traditional crust.
Add a dash of hot sauce to the mustard sauce for an extra kick.

Cooking Tips & Tricks

Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.

- Be sure to drain the cooked quinoa well to prevent the crust from becoming soggy.

- Clarified butter is recommended for frying the catfish as it has a higher smoke point than regular butter.

- To achieve a crispy crust, fry the catfish in batches and avoid overcrowding the pan.

- Serve the sauce on the side for dipping to maintain the crispiness of the catfish.

Serving Suggestions

Serve the Crispy Catfish with Key Lime-Mustard Sauce with a side of coleslaw and cornbread for a complete Southern meal.

- Pair with a fresh green salad dressed with a citrus vinaigrette for a lighter option.

Cooking Techniques

Dredging: Coating the catfish in flour, egg, and quinoa before frying.

- Sautéing: Cooking the catfish in clarified butter until crispy and golden brown.

Ingredient Substitutions

Use regular mustard instead of spicy brown mustard.

- Substitute honey for brown sugar in the sauce.

- Use almond flour or gluten-free breadcrumbs for a gluten-free version.

Make Ahead Tips

The quinoa crust can be prepared in advance and stored in an airtight container until ready to use.

- The sauce can be made ahead of time and refrigerated until serving.

Presentation Ideas

Arrange the catfish strips on a platter and drizzle the sauce over the top for a restaurant-worthy presentation. - Garnish with fresh herbs such as parsley or cilantro for a pop of color.

Pairing Recommendations

Serve with a crisp white wine such as Sauvignon Blanc or a light beer like a pilsner.

- Pair with a side of roasted vegetables or a fresh fruit salad for a balanced meal.

Storage and Reheating Instructions

Store any leftover catfish in an airtight container in the refrigerator for up to 2 days.

- Reheat in the oven at 350°F until heated through, or in a skillet over medium heat.

Nutrition Information

Calories per serving

- Approximately 600 calories per serving

Carbohydrates

- Quinoa: 40g per serving

- Flour: 30g per serving

- Brown sugar: 13g per serving

- Total Carbohydrates: 83g per serving

Fats

- Clarified butter: 40g per serving

- Mayonnaise: 10g per serving

- Total Fats: 50g per serving

Proteins

- Catfish: 25g per serving

- Quinoa: 10g per serving

- Eggs: 12g per serving

- Total Proteins: 47g per serving

Vitamins and minerals

Quinoa is a good source of iron, magnesium, and zinc.

- Catfish is rich in vitamin B12, selenium, and omega-3 fatty acids.

Alergens

Contains fish, eggs, milk, and wheat.

Summary

This dish is a good source of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Crispy Catfish with Key Lime-Mustard Sauce is a delicious and unique dish that combines the crispy texture of quinoa-coated catfish with a tangy and zesty mustard sauce. This recipe is perfect for seafood lovers looking for a flavorful and satisfying meal option.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Crispy Catfish with Key Lime-Mustard Sauce. It was a warm summer day, and I had just finished browsing through a stack of old cookbooks at a yard sale. As I flipped through the pages, a particular recipe caught my eye. The combination of crispy catfish and tangy key lime-mustard sauce sounded absolutely divine.

I hurried home with my newfound treasure and immediately set to work in my kitchen. I gathered the necessary ingredients and got to work on preparing the dish. As I sliced the catfish fillets and dipped them in a seasoned cornmeal mixture, the aroma of the spices filled the air, making my mouth water in anticipation.

While the catfish sizzled in the hot oil, I whipped up the key lime-mustard sauce. The tangy flavor of the key lime juice combined with the sharpness of the mustard created a perfect balance that would complement the crispy catfish beautifully.

As I plated the dish and took my first bite, I was transported to a place of pure culinary bliss. The catfish was perfectly cooked, with a crispy exterior that gave way to tender, flaky flesh. The key lime-mustard sauce added a burst of flavor that elevated the dish to a whole new level.

I knew then and there that this recipe would become a staple in my cooking repertoire. Over the years, I have made it countless times for family and friends, who never fail to be impressed by its deliciousness.

But the story of how I came to acquire this recipe is just as important as the dish itself. It all started with my dear friend, Mrs. Jenkins, who was known far and wide for her culinary skills. She had a knack for creating mouthwatering dishes that left everyone clamoring for more.

One day, I had the pleasure of visiting Mrs. Jenkins in her cozy kitchen. As we sat at her table, sipping tea and chatting about our favorite recipes, she suddenly pulled out a tattered old cookbook from her bookshelf.

"Have you ever tried making crispy catfish with key lime-mustard sauce?" she asked, a twinkle in her eye.

I shook my head, intrigued by the sound of the dish.

"Well, you're in for a treat, my dear," Mrs. Jenkins said with a smile. "This recipe has been passed down through generations in my family, and it's always been a crowd favorite."

She proceeded to walk me through the steps of making the dish, sharing tips and tricks that she had picked up over the years. I listened intently, hanging on her every word as she described the process of creating the perfect crispy catfish and tangy sauce.

After our visit, I couldn't wait to try out the recipe for myself. I followed Mrs. Jenkins' instructions to the letter, and the result was nothing short of spectacular. The flavors of the catfish and sauce blended together harmoniously, creating a dish that was truly unforgettable.

From that day on, Crispy Catfish with Key Lime-Mustard Sauce became a beloved recipe in my household. I shared it with friends and family, who all marveled at its deliciousness and begged me for the secret behind its incredible flavor.

As the years passed, I continued to make the dish, always remembering the day I first learned the recipe from Mrs. Jenkins. Her generosity in sharing her culinary knowledge with me had sparked a passion for cooking that has stayed with me ever since.

And so, whenever I prepare Crispy Catfish with Key Lime-Mustard Sauce, I am reminded of the special bond I shared with Mrs. Jenkins and the joy that comes from sharing delicious food with those we love. It is a recipe that holds a special place in my heart, and one that I will always treasure for years to come.