Catfish Meuniere
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4catfish fillets, about 2 pounds
- ¼cup milk
- ½cup flour
- Salt to taste, if desired
- Freshly ground pepper to taste
- ⅓cup peanut, vegetable or corn oil
- 4tablespoons butter
- Juice of ½ lemon
- 4seeded lemon slices
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
632 calories; 44 grams fat; 13 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 13 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 38 grams protein; 901 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
- Step 2
Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
- Step 3
Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
- Step 4
Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.
Private Notes
Comments
Yum! Seasoned the flour with a liberal amount of cayenne, served the fish with rice and roasted broccoli and a nice Riesling. Keeper for sure.
Catfish meuniere sounds like an oxymoron -- sort of like hamburger with Bearnaise. But even though this is a far cry from the fried (or occasionally broiled) catfish in the heartland, this recipe is quick, easy and surprisingly good.
So good and so easy. It took me back to my childhood and a dinner my mother used to make for us. I took the advice of Paul Z and added a little cayenne pepper to the flour mixture. I will definitely make this again. Yum!
Want to give more big ups to this dish and recipe. How come only 104 chefs de cuisine have weighed in? SUCH a deserving recipe for ease and taste.
This was delicious
Have made this recipie multile times. It is quick and easy and tastes great. I do add capers to the butter sauce.