Apricot Mustard Crusted Catfish Recipes

PRETZEL-CRUSTED CATFISH

Steps:

• Sprinkle catfish with salt and pepper. Whisk the eggs, mustard and milk in a shallow bowl. Place flour and pretzels in separate shallow bowls. Coat fillets with flour, then dip in egg mixture and coat with pretzels., Heat 1/4 in. oil to 375° in an electric skillet. Fry fillets, a few at a time, until fish flakes easily with a fork, 3-4 minutes on each side. Drain on paper towels. Serve with lemon slices if desired.

PECAN CRUSTED DIJON BAKED CATFISH

Steps:

• Preheat oven to 475.
• Spray baking pan with Pam or equivalent.
• Grind pecans in blender. Do not blend too long or you'll have powder.
• In a small bowl, combine melted butter, breadcrumbs, and pecans.
• Salt and pepper both side of fillets.
• Place rounded side up on baking pan.
• Rub 1 T of mustard on top of each fillet.
• Pat crumb mixture onto top of fillet, pressing it firmly over the mustard.
• Right before baking, spray each fillet lightly with Pam.
• Bake for 13-15 minutes or until fish flakes easily.

DIJON MUSTARD BAKED CATFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
• Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
• Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

MUSTARD FRIED CATFISH

Steps:

• In a shallow bowl, combine the first six ingredients.
• Spread mustard over both sides of fillets; coat with cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat oil to 375°.
• Fry fillets, a few at a time, for 2-3 minutes on each side or until fish flakes easily with a fork.
• Drain on paper towels.

PECAN-CRUSTED CATFISH

Steps:

• In a shallow bowl, combine the mustard, milk and dill. Place pecans in another shallow bowl. Dip fillets in mustard mixture and then in pecans. Place on a baking sheet coated with cooking spray. , Bake at 425° until fish flakes easily with a fork, 10-12 minutes.