Mississippi is home to a plethora of catfish with a variety of different species. Some of my fondest memories growing up involved afternoons catfishing. On bountiful evenings, we would clean our catch and have a fish fry. Not only are catfish fun and relatively easy to catch, but they also make for excellent table fare.
With a mild flavor and flaky texture, catfish is a great fish to use for a multitude of recipes. Fried catfish will always hold a special place in my heart and stomach, but elevating this Bayou King into a show stopping dish is something I’ve wanted to do for a long time. So, get out this afternoon, sink a line, catch a mess of catfish and try out this awesome Catfish Piccata recipe!
– Recreational Chef
- 4 Catfish Fillets
- 1/2 Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Juiced Lemon
- 2 Tablespoons Capers
- 2 Tablespoons Minced Garlic
- 1 Tablespoon Parsley
- 2 Tablespoons Caper Brine
- 1/8 Cup of White Wine
- 1/8 Cup of Vegetable Stock
PREPARATION: Serves 4
- Season the catfish fillets with salt and pepper on each side. Once seasoned, dredge the catfish in the flour and shake off any excess. The catfish should have a light coating of flour.
- Heat a 9-inch cast iron pan to medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter and olive oil are melted and bubbly, add the catfish fillets and cook for 2-3 minutes on each side until browned.
- In the same pan, once the fish is cooked and removed, add the minced garlic. Cook for 1-2 minutes or until softened.
- Once the garlic is softened, add the white wine, lemon juice, caper juice, capers and stock. Cook for approximately 5-10 minutes until the liquid reduces by half.
- Once the liquid is reduced by half, remove from heat and add the remaining 2 tablespoons of butter and 1 tablespoon of parsley. Stir until the butter is incorporated into the sauce.
- Place the fish on a plate and drench in the piccata sauce.