Fried Catfish Fillets with Piquant Sauce
If you can't find catfish, use any firm fish fillets instead. Cod or haddock fillets would both make good substitutes.
Ingredients
- 1 egg
- 2 floz olive oil
- squeeze of lemon juice
- 1/2 tsp chopped fresh dill
- 4 catfish fillets
- 2 oz flour
- 1 oz butter or margarine
- salt and ground black pepper
for the sauce
- 1 egg yolk
- 2 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 2 tsp paprika
- 1/2 pint olive or vegetable oil
- 2 tbsp prepared horseradish
- 1/2 tsp chopped garlic
- 1 celery stick chopped
- 2 tbsp tomato ketchup
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Instructions
- For the sauce, combine the egg yolk, mustard, vinegar and paprika in a mixing bowl. Add the oil in a thin stream, beating vigorously with a wire whisk to blend it in.
- When the mixture is smooth and thick, beat in all the other sauce ingredients. Cover and chill until ready
- to serve.
- Combine the egg, 15 ml (1 tbsp) olive oil, the lemon juice, dill and a little salt and pepper in a shallow dish. Beat until well combined.
- Dip both sides of each catfish fillet in the egg and herb mixture, then coat lightly with flour, shaking off any excess from it.
- Heat the butter or margarine with the remaining olive oil in a large heavy-based frying pan. Add the fish fillets and fry until they are golden brown on both sides and cooked, for about 8—10 minutes. To test they are done, insert the point of a sharp knife into the fish: the flesh should be opaque in the centre.
- Serve the fried catfish fillets hot, accompanied by the piquant sauce in a dish.
Calories: 569 kcal
Carbohydrates: 7 g
Protein: 76 g
Fat: 24g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 313 mg
Sodium: 466 mg
Potassium: 1664 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 440 IU
Vitamin C: 6 mg
Calcium: 77 mg
Iron: 2 mg