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Catfish Piccata Recipe

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This recipe for Catfish Piccata, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Theresa Johnson Reynolds


4 Filets of Catfish
Kosher Salt and Black Pepper
2 Eggs
1 c. Flour
4 tbsp. butter (divided)
2 tbsp. EV Olive Oil
2 Lemons (1 sliced thin)
c. dry White Wine (Chardonnay, Sauvignon Blanc)
c. Chicken Stock
1 sm. pkg. Spinach
8 oz. Bella Mushrooms

Heat oven to 300 F.
Beat Eggs in one dish. In another dish place flour, Pepper and Salt (season to taste).
In a 12 in. skillet heat 2 tbsp. of butter and 2 tbsp of Olive Oil on medium high heat.
Dip filet in Egg and then Flour and pace in hot skillet, cook until brown on both sides.
Continue until all filets are brown, place on oven proof dish and place in oven to keep warm.
If the flour has burnt in the pan then I clean it out and start over with 2 tbsp. Butter and add wine, juice of 1 lemon and let it come to a boil.
In a small bowl mix Chicken Stock and Flour and pour into pan once alcohol has burnt off.
Add in slices of lemon and capers.
Turn heat to lowest setting and let stand.

If desired in a separate pan cook Mushrooms until about tender.
Add in Spinach and some White Wine, season with Salt and Pepper.
On a platter place Spinach mixture, pour over sauce and then place filets on top.
You can also use spaghetti noodles.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This has quickly become one of our favorites. You can use Chicken or Veal instead of Catfish.
Paul likes the sauce thick but you can omit the Flour and Stock if you desire a thinner sauce.
We have fun with this recipe and change it up with different seasonings and vegetables and noodles.




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