Catfish Piccata


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.