Crawfish Crusted Catfish Recipe
Served over leek shiitake hash with lemon mostarda sauce
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Ingredients
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Crawfish Crust
Catfish
Leek Shiitake Hash
Lemon Mostarda Sauce
Method
Preparation
- 1
Prepare the Crawfish Crust
In a bowl, combine the crawfish tails, panko breadcrumbs, parmesan cheese, paprika, garlic powder, salt, and pepper. Mix well. Add the beaten egg and mix until combined.
- 2
- 3
Make the Lemon Mostarda Sauce
In a small saucepan, combine lemon juice, honey, Dijon mustard, and salt. Heat over low until warmed through, stirring occasionally. Set aside.
Cooking
- 4
- 5
Crust and Bake
Top each catfish fillet with the crawfish mixture, pressing down gently to adhere. Bake in the preheated oven for 10-12 minutes, or until the crust is golden and the fish is cooked through.
Serving
- 6
Plate the Dish
On a plate, serve a generous portion of the leek shiitake hash, top with a crawfish crusted catfish fillet, and drizzle with the lemon mostarda sauce.
