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READY IN 20 mins

Seared Catfish Creole

Read Reviews (8)

"A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!" — GIRLYGRRL6

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Original recipe makes 8 servings Change Servings

4 whole catfish, cleaned with head and tail removed
1/2 cup prepared yellow mustard
1/4 cup cracked black pepper

1/4 cup olive oil
1/4 cup butter

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Directions

Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, 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 heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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I used stone ground mustard and black pepper and cayenne pepper. Who would have thought that mustard would taste good on fish? But it tasted succulent and not much like mustard at all. My wife was skeptical when I told her about the mustard, but she liked it.

—Scott M

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Most Helpful Critical Review

Apr 25, 2007

I guess it's okay if you go easy on the pepper, if not, I hope you like burning your mouth!

—kelly

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10 Ratings

Dec 05, 2008

This was excellent. I added a little paprika and cayenne pepper to spice it up a little more.

—Malean

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Mar 17, 2009

Pretty good...used honey mustard and instead of pepper, used some Old World Central Street Seasoning from the Spice House.

—zot

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Nov 18, 2010

This was very easy to make and especially tasty. Paired it with brown rice and Creole Okra (also from this site).

—BALDOR1

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Sep 10, 2010

My kids really liked this dish! I did add some salt and garlic powder to the pepper for more flavor. The mustard didn't bring too much to the party except for a way to make the spices stick, which they would have done regardless. Maybe next time I will use a grainy mustard. Very fast and easy for a 'WHATS FOR DINNER, MOM" night! Thanks Girly this is a keeper :)

—Patty Cakes

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Jul 05, 2010

I had never made catfish before so I was a bit nervous but it came out really well. Instead of pepper I used creole seasoning. My boyfreind can be a picky eater and he's a great cook and he said that it's the best he ever had!!!!!

—Sarah

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Aug 30, 2010

I used fillets instead of the whole fish and it came out great!

—misscook

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Nutrition

Calories
331 kcal
17%

Carbohydrates
2.9 g
< 1%

Cholesterol
100 mg
33%

Fat
23.9 g
37%

Fiber
1.4 g
5%

Protein
25.9 g
52%

Sodium
326 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Seared Catfish Creole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 331
Calories from Fat: 215

% Daily Value *
Total Fat 23.9g 37 %
Saturated Fat 7g 35 %
Cholesterol 100mg 33 %
Sodium 326mg 13 %
Potassium 489mg 14 %
Total Carbohydrates 2.9g < 1 %
Dietary Fiber 1.4g 5 %
Protein 25.9g 52 %
Sugars 0.2g
Vitamin A 5 %
Vitamin C 3 %
Calcium 5 %
Iron 23 %
Thiamin 57 %
Niacin 63 %
Vitamin B6 15 %
Magnesium 17 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.