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Seared Catfish Creole

Seared Catfish Creole

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
GIRLYGRRL6

GIRLYGRRL6

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 2.9g
  • < 1%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 100 mg
  • 33%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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.
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Reviews

Scott M
24

Scott M

9/1/2012

I used stone ground mustard and black pepper and cayenne pepper. Who would have thought that mustard would taste good on fish? But it tasted succulent and not much like mustard at all. My wife was skeptical when I told her about the mustard, but she liked it.

Malean
23

Malean

12/5/2008

This was excellent. I added a little paprika and cayenne pepper to spice it up a little more.

zot
14

zot

3/17/2009

Pretty good...used honey mustard and instead of pepper, used some Old World Central Street Seasoning from the Spice House.

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