Friday, February 11, 2011

Pan Fried Catfish with Lemon and Capers

It's Fish Friday's here at NYC Cooks. This week I'm introducing you to my friend the catfish. The species gets it's name from it's particularly long whisker like trait. Catfish is a great fish to work considering it's meaty like texture and not as delicate as say flounder. Typically you see catfish prepared fried but here at NYC Cooks I like creating  dishes that are as good for the body as they are for the soul.

I heavily season my catfish with tons of spices and then create a flavorful pan sauce using capers, lemons, a fisful of parsley and a color splash of sliced pimento. The sauce is fantastic with this fish but works fabulous on chicken, shrimp, pork chops get my point- it's so universal. Try it today and tell me what you think!
For the fish
1 lb of catfish fillet
2 tsp of each: smoked paprika, garlic powder, onion powder and black pepper
sprinkle of sea salt
2 tbsp of oilive oil
For the Caper Sauce
1 tbsp of capers chopped
1/2 bunch of fresh parsley
1/2 cup of chicken stock - heated
2 tbsp of flour
2 tbsp of butter
1 pimento sliced
Juice of 1/2 a lemon
Preheat saute pan
Season fish
Add oil to pan, when oil is hot add fish and press to down for 1 minute
Cook fish  minutes and flip- cook 4-5 minutes of until cooked through
Remove fish to pan, add in butter and flor cook for 1 minutes
Deglaze with lemon juice, add in hot stock and capers- allow to reduce 5 minuntes
Off heat toss in parsley and pimento, pour over fish and Enjoy!

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