Catfish Piccata


  • 4 thin slices lemon for garnish
  • 2 T minced parsley
  • 2 T lemon juice
  • 1 T butter or margarine
  • 1 T flour
  • 1/16 t pepper
  • 1/16 t salt
  • + 1 more ingredients
    • 1 (9- to 12-ounce) skinless catfish fillet, cut into 2 serving pieces

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...

View full recipe at Relish


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