Best Catfish Piccata Recipes

Catfish Piccata image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 6-ounce catfish fillets
Kosher salt and freshly ground pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested and juiced, 1/2 cut into wedges)
3 cups mixed salad greens
2 tablespoons capers, drained and rinsed
1/2 cup fresh parsley leaves

Steps:

Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.

Catfish Piccata Recipe image

Provided by cbingham

Number Of Ingredients 11

4 6-oz. catfish fillets
Kosher salt & pepper
Flour for dredging
2 tbs unsalted butter
3 tbs EVOO
2 garlic cloves, finely chopped
1/2 cup dry white wine
1 lemon (1/2 zested & juiced, 1/2 cut in wedge)
3 cups mixed salad greens
2 tbs capers, drained & rinsed
1/2 cup fresh parsely

Steps:

Pat fish dry and season with s&p. Dredge pieces in flour, shaking off excess. Heat 1 tbs butter & 1 tbs oil over medium-high heat. Add the fish and cook, turning once until opaque, about 3 minutes per side. Transfer to plate and keep warm. Add garlic to skillet and cook, stirring until just golden, about 30 seconds. Remove from heat and add wine, lemon zest and lemon juice. Return to heat and cook, stirring until the wine is slightly reduced, about 2 minutes. Season with s&p. Meanwhile toss greens with 1 tbs olive oil and s&p to taste. Divide the fish among plates. Add remaining 1 tbs butter to the sauce in the skillet and stir until melted. Pour butter sauce over fish. Wipe out the skillet. Heat remaining 1 tbs oil over high heat. Add the capers and parsley and fry until crisp about 1 minute. Sprinkle over fish and serve with salad and lemon wedges.

Catfish Piccata image

Provided by barbara lentz

Categories Seafood

Time 10m

Number Of Ingredients 10

Steps:

1. Season fish with salt and pepper. Heat oil and butter in pan and sear the fish until golden on both sides and meat flakes. Remove to a dish and keep warm.
2. Deglaze pan with wine and let almost all evaporate. Add fish or chicken stock, lemon juice, and capers. Let simmer reducing by half. Stir in butter.
3. Pour over fish and garnish with parsley