Catfish piccata
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 402, total fat 27 G., saturated fats 8 G., proteins 24 G., carbohydrates 10 G., fiber 2 G., cholesterol 82 mg, sodium 464 mg, sugar - G.
Calories 402, total fat 27 G., saturated fats 8 G., proteins 24 G., carbohydrates 10 G., fiber 2 G., cholesterol 82 mg, sodium 464 mg, sugar - G.
Catfish piccata - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 fillets (170 g each) of catfish
- Sea salt and freshly ground pepper
- Wheat flour, for breading
- 2 tbsp (30 g) butter
- 3 tbsp. l. olive oil
- 2 cloves garlic, finely chopped
- 1/2 cup dry white wine
- 1/2 lemon, cut into pieces
- Juice and zest of half a lemon
- 3 cups fresh salad mix
- 2 tbsp. capers
- 1/2 cup fresh parsley leaves
We recommend
Cooking the dish according to the recipe:
- Lightly pound the fish fillet, pat dry, then sprinkle both sides with salt and pepper. Place a small amount of flour in a bowl. Dredge the fish in the flour and shake off any excess. Heat 1 tablespoon each of butter and olive oil in a large nonstick frying pan over medium-high heat. Place the fish fillets in the pan and fry for about 3 minutes on each side. Transfer the fillets to a serving platter and cover with foil.
- Add garlic to the skillet and cook, stirring, until golden brown, about 30 seconds. wine, lemon zest, and lemon juice. Bring to a boil and cook, stirring, until the wine has reduced slightly, about 2 minutes. Stir in 1 tablespoon (15 g) butter and season with salt and pepper to taste.
- Toss the salad with 1 tablespoon of olive oil and season with salt and pepper to taste. Arrange the fish on plates and pour the sauce over it.
- Heat 1 tablespoon olive oil in a frying pan over high heat. Add capers and parsley and cook until crisp, about 1 minute. Sprinkle the fish with the fried capers and parsley. Serve the fish with salad and lemons.
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