Missouri Catfish Recipe
Ingredients
2 pounds boneless catfish fillets
1 cup all-purpose flour
1 1/2 teaspoons salt
1 teaspoon white pepper
4 tablespoons unsalted butter
3/4 cup dry white wine
3 tablespoons fresh lemon juice
Garnishes:
Chopped fresh parsley, lemon wedges
Directions
Dredge catfish fillets through flour seasoned with salt and white pepper.
Melt butter over medium-high heat in a large heavy skillet.
Saute catfish until lightly browned on both sides and cooked through.
Drain briefly on paper towels, then place on serving dish.
Keep warm while making sauce.
Melt butter over medium-high heat in a large heavy skillet.
Saute catfish until lightly browned on both sides and cooked through.
Drain briefly on paper towels, then place on serving dish.
Keep warm while making sauce.
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