Tuscan style sautéed catfish with grape tomatoes and garlic
6 (6-oz.) catfish fillets
1/2 teaspoon kosher or sea salt
½ tablespoon chopped garlic
1/2 teaspoon freshly ground pepper
2 cups firmly packed seasoned bread crumbs
¼ cup shredded parmesan cheese
Nonstick cooking spray
½ cup dry white wine
Juice of one fresh lemon
1 cup grape tomatoes halved
Garnishes: fresh basil leaves, lemon slices
Sprinkle catfish with salt and pepper.
Combine bread crumbs and parmesan cheese in a shallow dish or pie plate.
Dredge catfish in breadcrumb mixture, shaking off excess. Press mixture into catfish to coat thoroughly.
Prepare sauté pan with nonstick spray. Pour oil to depth of ¼-1/2 inch into a large deep skillet; heat to 350°. Fry catfish, in batches, 4 to 5 minutes on each side or until golden brown. Do not turn more than one time. Breading will fall off! Drain on paper towels. Set aside under covered plate to keep warm.
Add chopped Garlic to pan with drippings from fish. Once fragrant, add wine and lemon juice. Cook on medium heat until reduced. Add tomato halves and sautee until softened. Season to taste with salt and pepper. Pour over warm fish. Serve immediately.
* I like to serve this recipe with Cous Cous or other rice side dish.
Cooking at Noon - September 4, 2009