Catfish Piccata

Try Louisiana’s “other white meat” in this unique and tasty dish

Catfish…the other white meat!

Louisiana is home to a plethora of catfish with a variety of different species. Catfish can be caught throughout the year in Louisiana, but the best time is typically the spring. Some of my fondest memories growing up involved afternoons catfishing in Bayou Teche. On bountiful evenings, we would clean our catch and have a fish fry. Not only are catfish fun and relatively easy to catch, but they also make for excellent table fare.

With a mild flavor and flaky texture, catfish is a great fish to use for a multitude of recipes. Fried catfish will always hold a special place in my heart and stomach, but elevating this Bayou King into a show stopping dish is something I’ve wanted to do for a long time. So, get out this afternoon, sink a line, catch a mess of catfish and try out this awesome Catfish Piccata recipe!

Happy Fishing,

– Recreational Chef

INGREDIENTS:

  • 4 Catfish Fillets
  • 1/2 Cup Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 4 Tablespoons Butter
  • 1 Juiced Lemon
  • 2 Tablespoons Capers
  • 2 Tablespoons Minced Garlic
  • 1 Tablespoon Parsley
  • 2 Tablespoons Caper Brine
  • 1/8 Cup of White Wine
  • 1/8 Cup of Vegetable Stock

PREPARATION: Serves 4

  1. Season the catfish fillets with salt and pepper on each side. Once seasoned, dredge the catfish in the flour and shake off any excess. The catfish should have a light coating of flour.
  2. Heat a 9-inch cast iron pan to medium-high heat and add 2 tablespoons of olive oil and 2 tablespoons of butter. When the butter and olive oil are melted and bubbly, add the catfish fillets and cook for 2-3 minutes on each side until browned.
  3. In the same pan, once the fish is cooked and removed, add the minced garlic. Cook for 1-2 minutes or until softened.
  4. Once the garlic is softened, add the white wine, lemon juice, caper juice, capers and stock. Cook for approximately 5-10 minutes until the liquid reduces by half.
  5. Once the liquid is reduced by half, remove from heat and add the remaining 2 tablespoons of butter and 1 tablespoon of parsley. Stir until the butter is incorporated into the sauce.    
  6. Place the fish on a plate and drench in the piccata sauce.

The post “Catfish Piccata” first appeared on MS-Sportsman.com.

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