Catfish Piccata

  • Yield: 2 servings


1-- (9- to 12-ounce) skinless catfish fillet, cut into 2 serving pieces
1/16teaspoon salt
1/16teaspoon pepper
1tablespoon flour
1tablespoon butter or margarine
2tablespoons lemon juice
2tablespoons minced parsley
4-- thin slices lemon for garnish


  1. 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.
  2. 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.
  3. 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.