Bayou Catfish

• 32 ounces catfish fillets
• 1/2 cup creole mustard
• 2 cups breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon cayenne
• 1/2 cup scallion, chopped
• 1/2 cup dry white wine
• 2 tablespoons fresh lemon juice
• 3 tablespoons butter
• 1/2 cup olive oil, for frying
• 1 garlic clove

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

catfish fillets, creole mustard, breadcrumbs, dried basil, oregano, thyme, salt, pepper, chili powder, cayenne, scallion, white wine, lemon juice, butter, olive oil, garlic

Taken from www.food.com/recipe/bayou-catfish-490959 (may not work)