Information
Notes
Catfish another fish that’s being successfully aqua cultured with impressive results. Wild-caught catfish can often taste like the waters from which they were harvested, sometimes tasting earthy or just downright muddy. Properly farm-raised fish spend their days in clear, clean, free-flowing water, which gives the fish a mild, sweet flavor that elevates the fish’s culinary applications. Exceptionally flaky with no “fish” aftertaste, catfish works well pan-fried, baked, or broiled. If you have bad catfish connotations, give your local farm-raised catfish a chance. You may be pleasantly surprised.
Ingredients
- 4 catfish fillets (about 4-6 oz. each)
- ¾ cup freshly grated Parmesan cheese
- 1 teaspoon smoked paprika
- 1 tablespoon flat leaf parsley, chopped
- 3 eggs, beaten
- 1 cup flour (for dredging)
- Salt/pepper
- Butter (for frying)
- 1 large lemon, zested, peeled, seeded, and roughly chopped
- 2 tablespoons capers, drained
- 1 sweet onion, diced
- 1 large tomato, diced
- 1/3 cup fresh scallion greens chopped
Directions
Season fish fillets with salt and white pepper. In a shallow bowl, combine cheese, paprika, and parsley. Dredge each fillet in flour, then into the beaten eggs, then into the cheese mixture, pressing firmly to make sure the fish is totally covered and as dry as possible. Heat butter over medium flame and fry fillets until golden brown, about 3 minutes on each side. Drain filets on paper towels and either serve immediately or hold in a warm oven until service
In a small bowl, combine lemon, tomatoes, capers, onions, scallions, and about 1 tablespoon of olive oil. Just before service, heat this mixture on very high heat for just a moment so that the ingredients get hot, but are not cooked. Spoon mixture over fish fillets and garnish with reserved lemon zest.
Nutritional Information
Nutritional information includes 1/8 teaspoon of added salt per serving, 4 tablespoons of butter for frying, and using 4 oz catfish fillets.