The Catfish Institute

Specialty Recipe

Southwestern Pan-Fried Catfish

Ingredients

Two 5- to 7-ounce genuine U.S. farm-raised catfish fillets

1/4 cup flour

Salt and pepper (to taste)

Pinch of red chili powder

2 ounces clarified butter

1 teaspoon finely chopped garlic

1/4 cup white wine

1/4 cup chopped green chili

1 Tablespoon finely chopped tomatoes

1/2 Tablespoon butter or margarine

1/2 Tablespoon chopped scallion

Directions: Lightly coat catfish fillets with flour seasoned with salt and pepper. Dust fillets with red chili powder.

In a hot sauté pan, add clarified butter. Lightly brown garlic. Place catfish in pan and cook on medium-high heat until brown (about 2-3 minutes). Turn fillets over and cook 1 minute more. Add white wine, green chili, tomatoes and a pinch of salt and pepper. Cover and cook until done (when catfish flakes easily).

Remove fillets to a plate. Add scallion and butter to the sauce. Stir and pour over catfish.

Serves: 2

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)