Mix milk and egg in a shallow dish. In another shallow dish mix flour, salt and cayenne pepper. Dip fillets in the milk mixture, then dredge in the seasoned flour, shaking off excess. Set aside on a piece of wax paper.
Heat 4 tablespoons of the butter and 1/4 cup oil in a large skillet over medium-high heat. Add the fillets in a single layer and cook about 3 minutes on each side or until golden brown and fish flakes easily when tested with a fork.
While the fillets are cooking, melt the remaining 4 tablespoons of butter in a small saucepan. When the butter stops foaming and just starts to brown, stir in the lemon juice, parsley and Worcestershire sauce.
Transfer catfish fillets to a warm serving dish and pour the butter sauce over the fillets. Garnish with parsley sprigs and lemon wedges and serve.
Variation -- Catfish Grenobloise: Follow the recipe for catfish meuniere, but add 1/4 cup drained capers to the butter as it is being heated for the butter sauce to pour over the fish.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 166 (51%)|
|Amt Per Serving||% DV|
|Total Fat 18.5g||25 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 131.8mg||41 %|
|Sodium 253.7mg||9 %|
|Potassium 593.3mg||16 %|
|Total Carbohydrate 13g||4 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 11.1g|
|Protein 28g||40 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 327
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