- 4 6-oz. catfish fillets
- Kosher salt & pepper
- Flour for dredging
- 2 tbs unsalted butter
- 3 tbs EVOO
- 2 garlic cloves, finely chopped
- 1/2 cup dry white wine
- 1 lemon (1/2 zested & juiced, 1/2 cut in wedge)
- 3 cups mixed salad greens
- 2 tbs capers, drained & rinsed
- 1/2 cup fresh parsely
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.