“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 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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