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Jan 7, 2010

Southwestern pan-fried catfish

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.