Catfish Piccata

Makes 2 servings

cuisine: Southern/Soul Food

meal type: Entrée

technique: Pan-Fried

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

If you are a fan of chicken piccata or veal piccata, you are going to love this catfish recipe! Piccata means tart or zesty, which comes from the lemon! Serve this with fresh asparagus, drizzled with olive oil and cooked in the oven until tender. This is a quick weekday meal that can be on the table in under 30 minutes!

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