Instructions
- Brine the Catfish fillets in the Brine mixture for 30 minutes.
- Pat the Catfish fillets dry and score the skin lightly.
- Combine all Coating ingredients in a bowl.
- Press the Coating mixture onto the skin side of the Catfish fillets.
- Heat Grapeseed oil in a large skillet over medium-high heat.
- Fry the Catfish skin-side down for 5-7 minutes, until crispy and golden brown. Flip and cook for another 2-3 minutes.
- Remove the fried Catfish and place on a wire rack to drain.
- To make the Beurre Blanc, combine White wine, White wine vinegar, and Shallot in a saucepan and reduce until almost dry.
- Whisk in cold Unsalted butter, one cube at a time, until emulsified.
- Stir in Lemon juice and Tarragon.
- Serve the Creole Mustard Crusted Catfish with the Lemon-Herb Beurre Blanc.
