“Posted by request, from the Catfish Institute!”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Dust catfish fillets with flour, shaking off excess.
  2. Set aside on a wax paper-lined baking sheet.
  3. Heat peanut oil in a large skillet over medium-high heat.
  4. Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
  5. Place the fillets on a serving platter and keep warm.
  6. In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
  7. Stir the wine and cornstarch in a small bowl until combined.
  8. Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
  9. Spoon the sauce over the fillets, sprinkle with parsley and serve.

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