Pan-Seared Catfish Recipe

“When cooking catfish, be careful with seasoning, as it is a light fish and can be overpowered easily. Always stick with breading instead of cornmeal. And finally, I prefer to use olive oil instead of egg wash.” – Chef Gorji

recipe Pan-Seared Catfish

Gorji restaurant

RECIPE BY CHEF GORJI

INGREDIENTS FOR PAN-SEARED CATFISH

Serves 4

  • 4 medium catfish fillets, 5-7 ounces each
  • 1/2 cup (120ml) olive oil
  • Kosher salt
  • Coarse ground black
  • Pepper
  • 1 cup (110g) bread crumbs
  • 2 teaspoons (8g) butter
  • 1 lime, wedged for garnish

DIRECTIONS – PAN-SEARED CATFISH

FISH – Cook Time: about 7 to 8 minutes

  • Poke a few holes in the thick side of the fillets with a sharp knife.
  • Brush the fish with half of the olive oil and season with salt and pepper on both sides.
  • Cover with bread crumbs and shake the excess off.
  • Put the rest of the olive oil and butter in two medium-size saute pans and cook the fish over medium heat for about 3 to 4 minutes on each side or until golden brown.

Bon appetit. Enjoy your pan-seared catfish meal!

(Recipe source: chefgorji.com/catfish/)

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