another fresh seafood idea
Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes.
Because it is raised and harvested much like other farm crops, catfish supply is controlled. The fish are available year-round. We’ve seen them in supermarkets all across the state.
- 4 medium catfish fillets
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons margarine or butter
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon Worcestershire sauce
- lemon wedges
Combine flour, salt, cayenne and pepper in a shallow bowl or pan. Dip fillets lightly in mixture.
Heat oil in large skillet over moderate heat. Add 2 tablespoons margarine and melt. Sauté fillets until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Remove from skillet.
Melt remaining margarine in skillet and brown slightly. Add lemon juice, parsley and Worcestershire sauce. Pour over fillets. Serve with lemon wedges. Serves 4.
Contributed by Joyce Taylor