Pan Fried Catfish W Parsley Capers Brown Butter Recipes

Steps:

• 1. Pat fillets dry and season with salt and pepper then dredge lightly in flour shaking off excess.
• 2. Add olive oil to skillet and get it hot. Add the catfish fillets and cook until browned on one side. Flip them and cook until browned on the other side. Remove the fish to a plate.
• 3. Add the butter to the same pan and swirl it around melting it. Then throw in the capers, lemon juice, & parsley. Cook swirling until the butter is brown but not burnt. Pour over the fish fillets

Steps:

• Preheat the oven to 400 degrees. Soak the salt-packed capers in water for 10 minutes, drain, rinse, then thoroughly pat dry. (If using brined capers, drain them and pat dry.) Pour 1/2 inch olive oil into a small saucepan and place over medium-high heat. When the oil is hot enough to toast a bread crumb in 30 seconds, add the capers. Be careful, the oil may sputter. Fry until the capers fluff up and begin to brown on the edges, 30 to 60 seconds. Drain the capers on a paper towel.
• Pour the remaining 2 tablespoons oil in a large nonstick sauté pan. Place over medium-high heat and add the garlic clove. Season the fish with salt and pepper. When the garlic bubbles on the edges, lay the fish in the pan, skin side down. Sauté until browned on the bottom, 4 to 5 minutes, then put the pan in the oven and roast until the fish is just cooked through, 5 to 8 minutes.
• Set a fillet on each of 4 plates. Sprinkle the fried capers over the fillets and serve with wedges of lemon.