Ingredients with Measurements:
- 4 catfish fillets
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp chopped fresh parsley
Special equipment needed:
- Baking dish
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, salt, black pepper, and paprika.
3. Dredge the catfish fillets in the flour mixture, shaking off any excess.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the catfish fillets to the skillet and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the catfish fillets to a baking dish.
7. In a separate mixing bowl, whisk together the mayonnaise, Dijon mustard, sour cream, lemon juice, and chopped parsley.
8. Pour the creamy mustard sauce over the catfish fillets.
9. Bake the catfish in the preheated oven for 15-20 minutes, until the fish is cooked through and the sauce is bubbly.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25-30 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 450
- Fat: 32g
- Carbohydrates: 12g
- Protein: 29g
Substitutions for ingredients:
- Instead of catfish, you can use any white fish such as tilapia or cod.
- Instead of mayonnaise, you can use Greek yogurt.
- Instead of Dijon mustard, you can use whole grain mustard.
Variations:
- Add a pinch of cayenne pepper to the flour mixture for a spicy kick.
- Use different herbs such as thyme or basil instead of parsley.
- Add grated Parmesan cheese to the creamy mustard sauce for extra flavor.
Tips and tricks:
- Pat the catfish fillets dry with a paper towel before dredging in the flour mixture to ensure a crispy crust.
- Make sure the skillet is hot before adding the catfish fillets to prevent sticking.
- Use a meat thermometer to ensure the catfish is cooked to an internal temperature of 145°F.
Storage instructions:
- Store any leftover catfish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the catfish in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the catfish on a bed of rice or quinoa.
- Garnish with lemon wedges and chopped fresh herbs.
Garnishes:
- Lemon wedges
- Chopped fresh herbs such as parsley or thyme
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the catfish is sticking to the skillet, add more oil to the pan.
- If the creamy mustard sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
- Always cook fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Catfish is a popular Southern dish, often served fried or baked with a variety of sauces.
Flavor profiles:
- The catfish has a mild, slightly sweet flavor that pairs well with the tangy and creamy mustard sauce.
Serving suggestions:
- Serve the catfish with a side of rice or quinoa and a green salad for a complete meal.
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