Seared Catfish Creole

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Seared Catfish Creole

 

Serves 8.

Ingredients

  • 4 whole catfish, cleaned with head and tail removed
  • 1/2 cup prepared yellow mustard
  • 1/4 cup cracked black pepper
  • 1/4 cup olive oil
  • 1/4 cup butter
 

Directions

  1. Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
  2. 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.

Recipe courtesy of allrecipes.com.

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