Pan-Fried Catfish with Lemon Butter and Herbs
Crisp catfish fillets in a buttery lemon sauce, finished with fresh parsley. Perfect for a flavorful, easy weeknight meal.
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Cooking tools:
- Kitchen scale
- Microplane
- Skillet
- Stove
- Dish
- Paper towel
- Plate
- Serving platter
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Spoon
- Grater
Ingredients
- 4 catfish fillets (approximately 170 grams each)
- 65 grams all-purpose flour
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust as preferred)
- Salt, to taste
- Black pepper, to taste
- 115 grams unsalted butter
- 2 tablespoons (30 millilitres) olive oil
- 3 tablespoons (45 millilitres) fresh lemon juice
- Zest of 1 lemon
- Fresh parsley, finely chopped (for garnish)
- Lemon wedges (for serving)
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