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Pan-Fried Catfish with Salmoriglio Sauce

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

  1. 1/4 cup plus 3 tablespoons extra-virgin olive oil
  2. 2 tablespoons capers, chopped
  3. 1 garlic clove, minced
  4. 1 tablespoon minced fresh oregano
  5. 1 tablespoon minced fresh mint
  6. Pinch of sugar
  7. Salt and freshly ground black pepper
  8. 1/4 cup fresh lemon juice
  9. 1/2 cup all-purpose flour
  10. Cayenne pepper
  11. 4 skinless catfish fillets, (about 7 ounces each)
  12. Lemon wedges, for garnish
  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.


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