Seared Catfish Creole

How to cook Seared Catfish Creole

Ingredients: 4 whole catfish, cleaned with head and tail removed 1/2 cup prepared yellow mustard 1/4 cup cracked black fleck 1/4 cup olive lubricator 1/4 cup butter

Directions: Pat the catfish cutting, and spread a layer of mustard over the extrinsically. Place the cracked pepper onto a sheet, and press the coated catfish into the pepper so it is well covered. Heat the olive oil and butter in a large skillet over medium-high inflame. Fry the catfish as a service to 3 to 5 minutes on each side, or until fish flakes with a fork.


Servings Per Means: 8

Amount Per Serving

Calories: 331

Total Fat: 23.9g Cholesterol: 100mg Sodium: 326mg Total Carbs: 2.9g Dietary Fiber: 1.4g Protein: 25.9g

Prepare time:10 Min

Cook time:10 Min

Ready in:20 Min

Serving in favour of:8 peoples

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