Southwestern Pan-Fried Catfish – TCI

Southwestern Pan-Fried Catfish

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • ¼ cup all-purpose flour
  • Salt and freshly ground black pepper
  • Pinch of chili powder
  • ¼ cup clarified butter or canola oil
  • 1 teaspoon finely chopped garlic
  • ¼ cup white wine
  • ¼ cup chopped green chili peppers
  • 1 tablespoon finely chopped tomato
  • ½ tablespoon butter or margarine
  • ½ tablespoon chopped green onion

How to prepare:

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 and sauté 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.