Catfish is an easily prepared whitefish perfect for searing. Its flesh is firm yet flaky, with a fresh, mild flavor. Today, most U.S. catfish is farm-raised, making it widely available throughout the year. Catfish is delightful when served simply, with just a bit of salt and pepper to enhance its flavor. Pan-seared catfish pairs well with steamed vegetables. Simply add sliced vegetables to the pan with a few tablespoons of water after removing the catfish, and cover. Squeeze a lemon over the catfish and vegetables just before serving.
Things You'll Need
- 1 tbsp. olive oil
- 2 lbs. catfish fillets
Heat olive oil in a large skillet over medium-high heat until the oil begins to smoke slightly. Meanwhile, pat both sides of the fish fillets dry with paper towels.
Sprinkle both sides of the catfish fillets with coarse salt and freshly ground black pepper. Carefully place the fish fillets in the skillet in a single layer.
Cook catfish fillets on each side for 2 to 3 minutes, or until lightly browned and fork tender. Remove from the pan.
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