Bayou Catfish

Serves 4

The great thing about this dish is the wonderful crispy crust that you get from the large, flaky, white, Japanese breadcrumbs. This is an easy and versatile dish and is always a popular seller in the restaurant.


  • 4 fresh catfish filets (8 ounces)
  • 1/2 cup Creole or other whole grain mustard
  • 2 cups large grain bread crumbs, seasoned with: 1/2 teaspoon each of dried basil, oregano, and thyme, 1/4 teaspoon each of salt, pepper, chili powder and cayenne pepper
  • 1/2 cup scallions, chopped
  • 1/2 cup dry white wine
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons butter
  • 1/2 cup olive oil (for frying)
  • 1 clove garlic

Coat both sides of the catfish filets with a generous layer of mustard. Press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil. Pan fry until brown, flip, and finish cooking. In a separate pan, sauté garlic with a touch of butter until brown. Remove the pan from fire, and slowly add the wine and lemon juice. Return to the stove, and let the mixture reduce by half. Next, add the scallions, and cook an additional two minutes. Finally, remove from the flame, and add the butter - gently shaking the pan to enrich. Season with salt and pepper to taste. Plate the cooked catfish and spoon some of the sauce over each fillet.