Seared Catfish Creole Recipe

Ingredients

This recipe yields 8 servings. Ingredient quantities automatically adjust with scaling, but cooking times and preparation steps remain consistent. Note that not all recipes scale perfectly.

• 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 with paper towels to remove excess moisture.
2. Evenly coat each fish with a layer of yellow mustard, covering all sides.
3. Pour the cracked black pepper onto a plate. Press the mustard-coated fish into the pepper so it adheres well.
4. In a large skillet, heat the olive oil and butter over medium-high heat until the butter is melted and sizzling.
5. Carefully place the catfish in the skillet. Cook for 3 to 5 minutes per side, or until the fish flakes easily with a fork.
6. Remove the fish from the skillet and let it rest briefly before serving.

Nutrition Facts (per serving)

• Calories: 331
• Total Fat: 24g (31% DV)
• Saturated Fat: 7g (35% DV)
• Cholesterol: 100mg (33% DV)
• Sodium: 326mg (14% DV)
• Total Carbohydrate: 3g (1% DV)
• Dietary Fiber: 1g (5% DV)
• Sugars: 0g
• Protein: 26g (52% DV)
• Vitamin C: 2mg (2% DV)
• Calcium: 37mg (3% DV)
• Iron: 2mg (13% DV)
• Potassium: 490mg (10% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Individual values may vary depending on your caloric needs. Nutrient information is based on available data and may not cover all ingredients.