Sautéed Catfish with Mustard Sauce

Ingredients

• 1.5 pounds catfish fillets 
• 0.5 cup chicken broth low-sodium homemade canned
• 3 tablespoons cooking oil 
• 1 cup cornmeal 
• 4 teaspoons mustard dry
• 1  eggs beaten
• 1 clove garlic minced
• 0.5 teaspoon fresh-ground pepper black
• 0.8 cup heavy cream 
• 1.3 teaspoons salt 

Equipment

• bowl
• frying pan
• paper towels

Directions

1. In a small bowl, combine 1/4 cup of the cream and the mustard.
2. Let sit about 10 minutes.
3. In a shallow dish, combine the egg with the 1 tablespoon cream. In another shallow dish, combine the cornmeal with 1 teaspoon of the salt and the pepper. Dip the fillets into the egg mixture and then into the seasoned cornmeal. Shake off the excess cornmeal.
4. In a large nonstick frying pan, heat 2 tablespoons of the oil over moderate heat.
5. Add half the cornmeal-coated fish and fry, turning once, until the fillets are golden on the outside and just done in the center, about 4 minutes per side for 3/4-inch-thick fillets.
6. Drain the fish on paper towels. Repeat with the remaining 1 tablespoon oil and fish fillets. Wipe out the pan.
7. Put the pan over moderate heat.
8. Add the broth and garlic and bring to a simmer. Stir in the remaining 1/2 cup cream; simmer until reduced to approximately 1/3 cup, about 2 minutes. Stir in the reserved mustard cream and the remaining 1/4 teaspoon salt and simmer until warm through, about 1 minute longer.
9. Serve the catfish fillets topped with the sauce.
10. Wine Recommendation: German rieslings are tremendously flexible with food. A classic riesling, one that is not fully dry, is ideal for cooling the heat of the mustard and cutting through the rich cream, too.