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Catfish Piccata Makes 2 servings. |
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Ingredients: 2 tablespoons flour Juice of 1/2 lemon Kosher salt and freshly ground black Pepper to taste 1/3 cup dry white wine 2 teaspoons small capers, well drained 1 tablespoon clarified butter or whole butter 2 teaspoons chopped parsley Lemon slices for garnish 2 catfish fillets, each 5 ounces | |
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Instructions: 1. Mix flour with seasonings. Put butter in a large, nonstick skillet, over medium heat. 2. Dredge catfish fillets in seasoned flour and shake off excess. When butter in the pan is hot, add fillets, and raise heat to medium high. Cook fish 3 minutes on one side. Turn gently with a wide spatula and cook about 3 minutes on the other side or until fillets spring back when pressed with a finger. 3. Remove fillets to a warm platter. Add lemon juice, wine, and capers to the skillet. Raise heat to medium high and scrape up any bits on the bottom of the pan with a wooden spoon. Reduce, just until sauce thickens, a minute or two. 4. Pour sauce and capers over fish fillets. Sprinkle with parsley and serve with lemon slices as garnish. Cooking Tip Because of their acidity, lemon juice should not come in contact with cooking utensils made with metals that would adversely react to it such as cast iron or aluminum. Instead, use non-reactive materials such as stainless steel, glass, ceramic, and porcelain.. |
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