Sautéed Catfish with Chive Cream Sauce – TCI

Sautéed Catfish with Chive Cream Sauce

Serving Size: 4

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What you’ll need:

  • 4 U.S. Farm-Raised Catfish fillets
  • 1 egg
  • 1 cup milk
  • 1 ½ cups all-purpose flour
  • ¼ cup olive oil
  • Chive Cream Sauce
  • 2 cloves garlic, chopped
  • 4 tablespoons chives, chopped
  • 2 ounces dry vermouth
  • 1 cup heavy cream
  • Salt and pepper to taste

How to prepare:

Whisk together egg and milk.

Dip catfish fillets into egg mixture; then dredge in flour, shaking off excess.

Add olive oil to a heavy skillet, and heat to medium high. Add 2 fillets, rounded side down, and cook 3 to 4 minutes until golden brown. Turn fillets, and cook an additional 3 to 4 minutes or until done, and remove from skillet. Sauté remaining two fillets, and remove when done.

Chive Cream Sauce:

Add garlic and chives, and stir gently for 1 to 2 minutes. Deglaze skillet with vermouth. Slowly add cream, stirring constantly until sauce is reduced to desired consistency. Add salt and pepper to taste.

Serve sauce over catfish fillets.