Frank's Recipes! Catfish with Mustard Sauce

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Catfish with Mustard Sauce

Serving Size : 4

2 tablespoons butter
1 onion, finely chopped (about 3/4 cup)
1/2 cup dry white wine or vermouth
1 cup heavy cream
1/2 cup fresh Italian parsley
2 tablespoons Dijon mustard
Salt or Pepper
Oil-for deep frying
1/2 cup white flour
1/2 cup white cornmeal
2 pounds catfish, cleaned and skinned

In a saucepan, melt butter. Add onion and sauté over low heat, stirring frequently, until softened but not browned, 3 to 4 minutes. Add wine or vermouth and cook, uncovered, over medium heat until liquid is absorbed, about 5 minutes. Add cream and reduce over medium heat by 1/4, about 3 minutes.

Remove from heat and stir in parsley and mustard. Taste and season with salt and pepper. Set aside.

Heat oil in a deep-fat fryer to 370 deg F.

Combine flour and cornmeal. Dry fish well with paper towels, season with salt and pepper, and then dredge in flour/cornmeal mixture. Carefully fry catfish until golden brown, about 4 minutes. Drain well on paper towels. Reheat sauce gently and serve with catfish.