Catfish Provençale

A Catfish recipe.

Ingredients

• 1½ pounds u.s. farm-raised catfish fillets
• ¼ cup all-purpose flour
• 2 tablespoons peanut oil
• 1 x 8-ounce can stewed tomatoes
• ½ cup pitted black olives, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano, crumbled
• ½ teaspoon dried tarragon, crumbled
• ½ teaspoon dried thyme, crumbled
• 2 tablespoons dry white wine
• 1 teaspoon cornstarch
• for garnish: minced fresh parsley

Directions

1. Dust catfish fillets with flour, shaking off excess.
2. Set aside on a wax paper-lined baking sheet.
3. Heat peanut oil in a large skillet over medium-high heat.
4. Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until flakes easily when tested with a fork.
5. Place the fillets on a serving platter and keep warm.
6. In the same skillet, mix tomatoes, garlic, oregano, tarragon and thyme.
7. Stir the wine and cornstarch in a small bowl until combined.
8. Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
9. Spoon the sauce over the fillets, sprinkle with parsley and serve.