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Southwestern Pan-Fried Catfish

Nov
12
2012
Southwestern Pan-Fried Catfish
Ingredients

  • 1/4 cup all-purpose flour
  • Salt and freshly ground black pepper
  • 2 U.S. 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
Instructions

  1. 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.
  2. Place a large skillet over medium heat. Pour in clarified butter or canola oil. Add garlic and saute 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.
  3. Place fillets on serving plates. Add butter and green onion to sauce in skillet. Stir until blended and pour over catfish.
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