Four 6 to 7 oz. Catfish Filets
½ cup heavy cream
Four for dredging
Ground salted pretzels
Chipotle pepper mustard
Olive Oil for sautéing
Salt and pepper to taste
Coat catfish first with flour, second with beaten eggs, third in pretzels on one side only and pat to hold.
Cook until golden brown crumb side first. Turn and finish second side for 3 to 4 minutes. Do not overcook.
In a small sauté/skillet add heavy cream and heat. Stir in chipotle mustard and bring to a boil. Reduce mixture until it coats the back of a spoon. Add salt and pepper to taste.
Plate catfish with steamed or blanched vegetables and serve with rice. Drizzle with cream sauce.
Preheated plates are an excellent asset.