Southern Catfish Meunier
Savor the essence of the South with this Classic Catfish Meunier, where tender fillets are beautifully sautéed in a zesty lemon-butter sauce. Finished with a sprinkle of fresh parsley, this dish is not only delicious but also simple to prepare, making it perfect for a cozy dinner for two. Serve it alongside rice or a side of greens for a complete meal.
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.
- 2.
Dredge each fillet in flour, shaking off the excess.
- 3.
In a skillet over medium-high heat, heat the olive oil until shimmering.
- 4.
Add the catfish fillets and cook for about 4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- 5.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and sauté for about 30 seconds.
- 6.
Add the lemon juice and stir until well combined.
- 7.
Return the catfish to the skillet, spooning the sauce over the fillets to coat. Cook for an additional minute to heat through.
- 8.
Serve the catfish hot, drizzled with the lemon-butter sauce and garnished with fresh parsley.
