Recipes / Catfish / Southwestern Pan-fried Catfish
|Recipe Name: Southwestern Pan-fried Catfish||Servings: 2|
2 5-7 ounce catfish fillets
1/4 cup flour
Salt and pepper (to taste)
Pinch of red chili powder
2 ounces clarified butter
1 teaspoon finely chopped garlic
1/4 cup white wine
1/4 cup chopped green chili
1 tablespoon finely chopped tomatoes
1/2 tablespoon butter or margarine
1/2 tablespoon chopped scallion
Lightly coat catfish fillets with flour seasoned with salt and pepper. Dust fillets with red chili powder.
In a hot sauté pan, add clarified butter. Lightly brown garlic. Place catfish in pan and cook on medium-high heat until brown (about 2-3 minutes). Turn fillets over and cook 1 minute more. Add white wine, green chili, tomatoes and a pinch of salt and pepper. Cover and cook until done (when catfish flakes easily).
Remove fillets to a plate. Add scallion and butter to the sauce. Stir and pour over catfish.