Ingredients
¾cupheavy cream,plus 1 tbsp
4tspdry mustard
1egg
1cupcornmeal
1¼tspsalt
½tspfresh ground black pepper
1½lbscatfish fillets
3tbspcooking oil
½cuplow-sodium chicken broth
1garlic clove
Preparation
In a small bowl, combine ¼ cup of the cream and the mustard. Let sit for about 10 minutes.
In a shallow dish, combine the egg with the 1 tablespoon cream. In another shallow dish, combine the cornmeal with 1 teaspoon of salt and pepper.
Dip the fillets into the egg mixture and then into the seasoned cornmeal. Shake off the excess cornmeal.
In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat. Add half the cornmeal-coated fish and fry, turning once, about 4 minutes per side for ¾-inch-thick fillets, until the fillets are golden on the outside and just done in the center.
Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets.
Wipe out the pan, then put over moderate heat. Add the broth and garlic and bring to a simmer.
Stir in the remaining ½ cup cream; simmer for about 2 minutes until reduced to approximately ⅓ cup. Stir in the reserved mustard cream and the remaining ¼ teaspoon salt and simmer for about 1 minute longer until warm through.
Serve the catfish fillets topped with the sauce, and enjoy!
