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Catfish Piccata

Sep
12
2017
Catfish Piccata
  • 4 U.S. Farm-Raised Catfish Fillets
  • 1 egg
  • ½ cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups panko breadcrumbs
  • ½ cup olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup white wine
  • 2 lemons, zested and juiced
  • ½ cup capers
  • ½ cup butter
  • Salt and pepper to taste
  • 2 tablespoons parsley, roughly chopped for garnish
  1. COMBINE egg and milk in a small shallow bowl. In another shallow bowl combine flour, salt and pepper. In a third shallow bowl place panko.
  2. HEAT oil and butter in a large nonstick skillet over medium-high heat. Dip catfish fillet in flour mixture, then egg wash, then panko. Cook for 3 to 5 minutes, turn over and cook for another 3 to 5 minutes. Repeat with remaining fillets.
  3. ADD garlic to hot pan, and sauté for 30 seconds. Add white wine and simmer for 3 minutes. Add lemon juice, zest and capers; simmer until reduced to ¼ cup. Remove from heat; whisk in cold butter. Season with salt and pepper to taste and garnish with parsley. Spoon over fillets.

 

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