Bistro Catfish
Transform your dinner table into a cozy French café with this Bistro Catfish recipe, a delightful fusion of comfort and elegance. Featuring tender, golden-brown catfish fillets pan-seared to perfection, this dish is elevated with a zesty lemon-butter sauce infused with briny capers and a sprinkle of fresh parsley for a burst of freshness. The flavorful coating of paprika, garlic powder, and black pepper creates a perfectly seasoned crust, while the quick 30-minute prep-to-plate time makes it an excellent choice for busy weeknights or intimate gatherings. Serve alongside roasted vegetables or a crisp green salad for a restaurant-worthy meal right at home. Perfect for seafood enthusiasts, "Bistro Catfish" is a simple yet sophisticated way to celebrate bold flavors and classic French-inspired cooking.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 0.5 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole lemon
- 2 tablespoons fresh parsley
- 1 tablespoon capers
Instructions
Pat the catfish fillets dry with paper towels. This step ensures a nice sear when cooking.
In a shallow dish, mix together the flour, paprika, garlic powder, salt, and black pepper.
Dredge each catfish fillet in the flour mixture, coating thoroughly on both sides. Shake off any excess flour.
Heat a large skillet over medium heat. Add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil to the pan, allowing it to melt and heat up.
Add the catfish fillets to the skillet. If necessary, cook in batches to avoid overcrowding the pan. Cook each fillet for about 3-4 minutes on one side, or until golden brown. Flip and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork. Transfer cooked fillets to a plate and keep warm.
Reduce the heat to low and add the remaining 1 tablespoon of butter to the skillet. Squeeze in the juice of one lemon and stir to create a flavorful sauce.
Add the capers to the skillet and cook for 1-2 minutes, stirring gently to incorporate their briny flavor into the sauce.
Pour the lemon-butter sauce over the cooked catfish fillets.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 1396 mg | 61% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1445 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
