Pan Fried Catfish W Parsley Capers Brown Butter Food

PAN-FRIED CATFISH WITH BROWN BUTTER AND PECANS

Steps:

• Rinse fillets and pat dry.
• Season both sides with salt and pepper.
• Dredge each fillet in flour to coat lightly, shaking off excess.
• Generously coat the bottom of a large skillet with oil and heat over moderately high heat.
• Sauté fillets, turning once, until golden brown and crisp, 3-4 minutes each side.
• Remove fish from pan.
• Pour off oil and wipe skillet clean.
• Melt butter over low heat.
• Add pecans and cook, stirring, until butter has browned.
• Stir in parsley, lemon zest and juice.
• Spoon sauce over catfish.
• Serve immediately with lemon wedges.

PAN FRIED CATFISH W PARSLEY, CAPERS & BROWN BUTTER

Steps:

• 1. Pat fillets dry and season with salt and pepper then dredge lightly in flour shaking off excess.
• 2. Add olive oil to skillet and get it hot. Add the catfish fillets and cook until browned on one side. Flip them and cook until browned on the other side. Remove the fish to a plate.
• 3. Add the butter to the same pan and swirl it around melting it. Then throw in the capers, lemon juice, & parsley. Cook swirling until the butter is brown but not burnt. Pour over the fish fillets

SNAPPER WITH BROWNED BUTTER AND CAPERS

Steps:

• Preheat oven to 350°F.
• In a small skillet cook butter over moderate heat until it begins to brown and stir in shallot. Cook shallot until softened but not browned, about 2 minutes. Remove skillet from heat and stir in lemon juice.
• In a small bowl stir together parsley, capers, lemon pulp, and zest.
• Put fish fillets in a jelly-roll pan, skin sides down, and sprinkle with salt and pepper to taste. Brush fillets with butter mixture and sprinkle with parsley mixture. Bake fillets in middle of oven until just cooked through, about 12 minutes, and garnish with lemon slices.