JUICY REVERSE SEAR STEAK1 (14-oz.) thick rib-eye steak (2” thick)Kosher salt/black pepperCanola oil2 T. butter3…
Fiery Mustard Catfish
| Fiery Mustard Catfish | Print |
Recipe By: Alice Morrow
Fiery Mustard Catfish
Ingredients
- 2-4 (6-8 oz.) catfish fillets
- ¼ c. olive oil
- ¼ c. lemon zest flavored butter
- ¼ c. garlic flavored butter
- Salt, red/black pepper, garlic powder
- Paprika
- ¼ c. Braswell’s Wasabi Mustard
- ½ c. Braswell’s Vidalia Onion and Summer Tomato Dressing
- 30 or more Buttery Ritz Crackers (depending on how many fish pieces you have)
- Juice of 2 lemons
- Lemon slices, garnish
- Chopped parsley, garnish
Instructions
- Season fish with salt, red/black pepper and garlic powder. Place in Ziploc bag.
- In a small bowl, mix the mustard and dressing.
- Pour over fish in bag and marinade for 4-6 hours.
- In large non-stick skillet, over medium heat, heat up the olive oil and flavored butters.
- Drain the catfish.
- In food processor, process crackers until finely ground.
- Coat the fish with the crackers.
- Place in heated olive oil/butter.
- Cook 3-4 minutes per side until golden and cooked in middle (depends on thickness of fish).
- Add more oil and butter if needed when flipping. The crackers will absorb this.
- Before flipping squeeze lemon juice over each top and sprinkle with paprika.
- Do the same once you flip them.
- Garnish with lemon slices and chopped parsley.
- Serve from the skillet.
Notes
*****I have also used flour instead of crackers and you can also use chopped green onions.
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