You are here: Home » Recipes » Catfish Piccata Catfish Piccata Recipe by National Fisheries Institute Yield 2 servings If you are a fan of chicken piccata or veal piccata, you are going to love this catfish recipe. PrintEmail Ingredients 1 -- (9- to 12-ounce) skinless catfish fillet, cut into 2 serving pieces1/16 teaspoon salt1/16 teaspoon pepper1 tablespoon flour1 tablespoon butter or margarine2 tablespoons lemon juice2 tablespoons minced parsley4 -- thin slices lemon for garnish Instructions Pat catfish dry. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness. Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes. Turn fish and continue cooking until fish flakes when tested with a fork. Remove to warm plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contents in the pan. Pour over hot fish. Garnish with lemon slices.