Southwestern pan-fried catfish
1/4 cup all-purpose flour
Salt and freshly ground black pepper
2 farm-raised catfish fillets
Pinch of chili powder
1/4 cup clarified butter or canola oil
1 teaspoon finely chopped garlic
1/4 cup white wine
1/4 cup chopped green chili peppers
1 tablespoon finely chopped tomato
1/2 tablespoon butter or margarine
1/2 tablespoon chopped green onion
Place flour in a shallow dish or on a piece of wax paper; season with salt
and pepper. Lightly coat catfish fillets with seasoned flour. Set aside on a
wax paper-lined baking sheet. Dust fillets with chili powder.
Place a large skillet over medium heat. Pour in clarified butter or canola
oil. Add garlic, then saute it until lightly browned. Place catfish fillets
in pan and cook over medium-high heat 2 to 3 minutes or until browned. Turn
fillets over and cook 1 minute more. Add wine, chili peppers, tomato and a
pinch of salt and pepper. Cover and cook until fish flakes easily when
tested with a fork.
Place fillets on serving plates. Add butter and green onion to sauce in
skillet. Stir until blended and pour over catfish.