Seared Catfish Creole
Serves: 4
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
66
Sourness
41
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
Directions:
1
Pat the catfish dry, and spread a layer of mustard over the surface
2
Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered
3
Heat the olive oil and butter in a large skillet over medium-high heat
4
Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork