Pan-Fried Catfish with Salmoriglio Sauce

Here's a classic American fish paired with a classic Sicilian sauce. Pour a dry, tart Italian white, such as a Soave.

Slideshow: Amazing Seafood Recipes

  • Servings: 4

Related Video

More Videos
How to Get the Most from Your Egg Slicer


  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 2 tablespoons capers, chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh mint
  • Pinch of sugar
  • Salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1/2 cup all-purpose flour
  • Cayenne pepper
  • 4 skinless catfish fillets, (about 7 ounces each)
  • Lemon wedges, for garnish

How to make this recipe

  1. In a bowl, combine 3 tablespoons of the olive oil with the capers, garlic, oregano, mint, sugar and a pinch each of salt and pepper. In a small nonreactive saucepan, heat the lemon juice and pour it over the caper mixture.

  2. On a large plate, combine the flour and a pinch each of cayenne, salt and black pepper. In a large, heavy nonstick skillet, heat the remaining olive oil. Lightly coat the fish with the seasoned flour and cook in batches over moderately high heat until golden and cooked through, 7 to 9 minutes.

  3. Drain the fish briefly on paper towels and transfer to a platter. Pour the sauce on the fish, garnish with lemon and serve.

Contributed By Published May 1997

461179 recipes/pan-fried-catfish-with-salmoriglio-sauce 2013-12-06T23:40:09+00:00 Erica De Mane spring|summer|american|italian|4|fast|weeknight-dinner may-1997,erica de mane,italian-american recipes,pan-fried catfish,salmorglio sauce,sicilian sauce recipes,pan-fried-catfish-with-salmoriglio-sauce 461179

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5