Ingredients
4 to 6 catfish filets
4 eggs, slightly beaten with a little water
Regular flour
Unseasoned bread crumbs
What To Do
Dip filets in flour, then egg mixture, then into bread crumbs. Saute in ½ olive oil, ½ butter, enough to cover the bottom of a heavy skillet. Cook over medium heat. Place filets in ovenproof baking dish in 400 degree oven to keep warm while you deglaze the skillet.
To the pan drippings, add ½ cup lemon juice, ½ cup white wine, and 2 heaping tablespoons of drained caper. Reduce up to ½ amount of liquid, if reduced too much, add some chicken stock. Spoon liquid over catfish filets, garnish with slices of fresh lemon and some fresh, chopped parseley.
Serve filets over pasta
From the episode, Catfish Piccata.
[…] I love U.S. Farm-Raised Catfish. It’s fabulous in so many ways for so many reasons. Beyond being healthy for you because it’s high in Omega-3 fatty acids and low in mercury. Beyond being a renewable resources that doesn’t lead to overfishing in our oceans. Beyond being locally grown right here in the South. It’s fantastic to cook with because it’s so mild and just screams for good sauces and spices. So to celebrate National Catfish Month I decided to create Catfish Piccata. […]