Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- For Catfish:
- 4 U.S. Farm-Raised Catfish fillets
- 1 cup clarified butter (see Note)
- For Crust:
- 1/2 pound black quinoa (substitute with white quinoa, if necessary)
- 1/2 pound white quinoa
- 1 cup milk
- 6 eggs
- 2 cups flour
- Salt and pepper to taste
- For Sauce:
- 1/2 cup Gulden's Spicy Brown Mustard
- 1/3 cup mayonnaise
- 1 tablespoon key lime juice or lime juice
- 1/8 cup light brown sugar
- 1/2 tablespoon Coleman's Dry Mustard
- Pinch of cayenne pepper
- For garnish: 1/2 bunch of chives
- =
Directions
1. Cut each catfish fillet into 4 strips on the bias(see Note); reserve.
2. Rinse quinoa thoroughly. Place in a pot and cover liberally with cold water. Bring to a boil; reduce heat to a simmer and cook until tender (about 12 minutes). Drain and rinse in cold water to stop the cooking process. Drain thoroughly; reserve.
3. Beat eggs and add milk. Place flour, egg/milk mixture, and quinoa in three separate shallow pans. Season catfish strips with salt and pepper. Dredge in flour, shaking off excess. Dip in egg/milk mixture, and roll in quinoa.
4. Combine all sauce ingredients; stir thoroughly. Reserve.
5. Sauté quinoa-coated catfish strips in clarified butter and drain on a paper towel. Place strips diagonally on a plate and drizzle with sauce, or serve mustard sauce on the side for dipping. Garnish with chopped chives. Serves 4