Best 4 Catfish Piccata Recipes
**Savor the Delightful Fusion of Italian and Southern Flavors: Catfish Piccata Recipes**
Embark on a culinary adventure where the zesty flavors of Italy harmoniously blend with the soulful essence of Southern cooking. Discover a collection of Catfish Piccata recipes that tantalize your taste buds with their vibrant combination of tangy lemon, aromatic capers, and succulent catfish. From the classic Piccata preparation to innovative variations like Baked Catfish Piccata and Air Fryer Catfish Piccata, each recipe offers a unique journey of culinary exploration. Prepare to indulge in a delightful symphony of flavors that will leave you craving for more.
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
CATFISH PICCATA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pat the fish dry and season with salt and pepper. Put the flour in a shallow bowl. Dredge the fish in the flour, shaking off the excess. Heat 1 tablespoon each butter and olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook, turning once, until opaque, about 3 minutes per side. Transfer to a plate and cover with foil. Add the garlic to the skillet and cook, stirring, until just golden, about 30 seconds. Remove from the heat and add the wine, lemon zest and lemon juice. Return to the heat and cook, stirring, until the wine is slightly reduced, about 2 minutes. Season with salt and pepper. Meanwhile, toss the greens with 1 tablespoon olive oil, and salt and pepper to taste. Divide the fish among plates. Add the remaining 1 tablespoon butter to the sauce in the skillet and stir until melted. Pour the butter sauce over the fish. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil in the skillet over high heat. Add the capers and parsley and fry until crisp, about 1 minute; sprinkle over the fish. Serve with the salad and lemon wedges.
SEAFOOD PICCATA
Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
Provided by Beth Lewis
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through.
- Toss pasta with seafood sauce and parsley.
Nutrition Facts : Calories 613.6 calories, Carbohydrate 47.4 g, Cholesterol 169 mg, Fat 25 g, Fiber 2.4 g, Protein 39.2 g, SaturatedFat 9.3 g, Sodium 434.2 mg, Sugar 3.1 g
CATFISH PICCATA RECIPE
Provided by cbingham
Number Of Ingredients 11
Steps:
- Pat fish dry and season with s&p. Dredge pieces in flour, shaking off excess. Heat 1 tbs butter & 1 tbs oil over medium-high heat. Add the fish and cook, turning once until opaque, about 3 minutes per side. Transfer to plate and keep warm. Add garlic to skillet and cook, stirring until just golden, about 30 seconds. Remove from heat and add wine, lemon zest and lemon juice. Return to heat and cook, stirring until the wine is slightly reduced, about 2 minutes. Season with s&p. Meanwhile toss greens with 1 tbs olive oil and s&p to taste. Divide the fish among plates. Add remaining 1 tbs butter to the sauce in the skillet and stir until melted. Pour butter sauce over fish. Wipe out the skillet. Heat remaining 1 tbs oil over high heat. Add the capers and parsley and fry until crisp about 1 minute. Sprinkle over fish and serve with salad and lemon wedges.
Tips:
- Choose the right catfish fillets: Look for firm, white fillets that are free of any blemishes or discoloration.
- Season the catfish fillets well: Before cooking, season the fillets generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Cook the catfish fillets over medium heat: This will help to prevent the fillets from overcooking and becoming dry.
- Don't overcrowd the pan: When cooking the catfish fillets, make sure to not overcrowd the pan. This will help to ensure that the fillets cook evenly.
- Sauce the catfish fillets: Once the fillets are cooked, spoon the lemon-butter sauce over them. This will help to add flavor and moisture to the fillets.
- Serve the catfish fillets immediately: Catfish piccata is best served immediately after it is cooked. This will help to ensure that the fillets are hot and crispy.
Conclusion:
Catfish piccata is a delicious and easy-to-make dish that is perfect for any occasion. The combination of crispy catfish fillets and tangy lemon-butter sauce is sure to please everyone at your table. Serve with rice, pasta, or your favorite vegetable for a complete meal.
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