Catfish Meunier in a Long Handle Wok
Enjoy the rustic charm of Southern cuisine with this Catfish Meunier, prepared in a Barebones Long Handle Wok over a live-fire. Tender catfish fillets are coated in a zesty lemon-butter sauce, infused with garlic and fresh parsley. This easy, flavorful dish is perfect for a cozy outdoor meal, and pairs wonderfully with rice or sautéed greens.
ingredients
- 2 catfish fillets (about 6 oz each)
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 clove garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons fresh parsley, chopped
steps
- 1.
Pat the catfish fillets dry with paper towels and season both sides with salt and pepper. Dredge each fillet in flour, shaking off the excess.
- 2.
Over a live-fire, heat the olive oil in the Barebones Long Handle Wok until it shimmers.
- 3.
Add the catfish fillets and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove from the wok and set aside.
- 4.
In the same wok, reduce heat slightly and add the butter. Once melted, stir in the minced garlic and sauté for about 30 seconds.
- 5.
Add the lemon juice to the wok, stirring until well combined.
- 6.
Return the catfish to the wok, spooning the sauce over the fillets to coat. Cook for an additional minute to heat through.
- 7.
Serve the catfish hot, drizzled with the lemon-butter sauce and garnished with fresh parsley.
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