If you can't find catfish, use any firm fish fillets instead. Cod or haddock fillets would both make good substitutes.
50 ml (2 fl oz) 1/4 cup olive oil
squeeze of lemon juice
2.5 ml (1/2 tsp) chopped fresh dill
4 catfish fillets
50 g (2 oz) 1/2 cup flour
25 g (1 oz) 2 tbsp butter or margarine
salt and ground black pepper
for the sauce
1 egg yolk
30 ml (2 tbsp) Dijon mustard
30 ml (2 tbsp) white wine vinegar
10 ml (2 tsp) paprika
300 ml (1/2 pint) 1 1/4 cups olive or vegetable oil
30 ml (2 tbsp) prepared horseradish
2.5 ml (1/2 tsp) chopped garlic
1 celery stick, chopped
30 ml (2 tbsp) tomato ketchup
2.5 ml (1/2 tsp) ground black pepper
2.5 ml (1/2 tsp) salt
1. For the sauce, combine the egg yolk, mustard, vinegar and paprika in a mixing bowl. Add the oil in a thin stream, beating vigorously with a wire whisk to blend it in.
2. When the mixture is smooth and thick, beat in all the other sauce ingredients. Cover and chill until ready
3. Combine the egg, 15 ml (1 tbsp) olive oil, the lemon juice, dill and a little salt and pepper in a shallow dish. Beat until well combined.
4. Dip both sides of each catfish fillet in the egg and herb mixture, then coat lightly with flour, shaking off any excess from it.
5. Heat the butter or margarine with the remaining olive oil in a large heavy-based frying pan. Add the fish fillets and fry until they are golden brown on both sides and cooked, for about 8—10 minutes. To test they are done, insert the point of a sharp knife into the fish: the flesh should be opaque in the centre.
6. Serve the fried catfish fillets hot, accompanied by the piquant sauce in a dish.
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