Description Edit

A Catfish recipe.

Ingredients Edit

  • 2 U.S. farm-raised catfish fillets

Catfish marinade Edit

Lemon-butter sauce Edit

Seasoned flour Edit

Garnish Edit

Directions Edit

  1. To marinate the catfish, purée lemon juice, green onions and olive oil in a blender.
  2. Pour marinade into a shallow dish and add salt and black pepper to taste.
  3. Add catfish fillets, turning to coat.
  4. Refrigerate, covered, for 12 to 24 hours to marinate.
  5. To prepare the lemon butter sauce, simmer wine and shallot in a small saucepan over medium heat until wine has evaporated.
  6. Add cream and simmer until reduced by half.
  7. Remove from the heat.
  8. Gradually whisk in cubes of butter, a few at a time, until sauce thickens and is thoroughly blended.
  9. Return pan very briefly to the heat to help incorporate butter, if necessary.
  10. Season to taste with lemon juice, salt and white pepper.
  11. Prepare a grill or preheat the broiler.
  12. To prepare the seasoned flour, mix flour, and the baking powder in a shallow dish or on a piece of wax paper.
  13. Drain excess marinade from fillets and pat dry with paper towels.
  14. Lightly dredge catfish fillets in flour mixture.
  15. Place fillets on an oiled grill rack or broiler pan rack and grill or broil catfish about 4 inches from the heat source for about 3 to 4 minutes on each side, or until fish flakes easily when tested with a fork.
  16. Serve with lemon butter sauce and garnish with lemon wedges and green onions.
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