A Cookbook A Week: Pan-Fried Catfish

Pan-Fried Catfish

Here is the result of week #2 of the "Cookbook a Week" project. Like I said last wee, I'm actually going with a cookbook a month, so this is the second recipe out of Best Recipe.

I wanted to do halibut or some other flat fish, but incredibly the grocery store was out of it! Must be a lent thing. Anyway, after consulting my handy pocket-sized seafood guide from the Monterey Bay Aquarium's Seafood Watch I settled on catfish.

The filets were a little thicker than I would have liked, but they fried up nicely. There was only one section of one of the filets that was a little too mushy for my tastes (but was still properly cooked).

For the sauce, I did a cross between what Best Recipe says to do for fried fish (a pan sauce) and what they say to do for steamed fish (a much lighter sauce). It was basically butter, wine, garlic, cilantro and capers. Yummy.

On the side, a basic green salad (courtesty of DJo). We had no white wine so we drank the Australian shiraz/cab blend which has become our house wine.