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Source: America's Favorite Food Associations

Catfish Piccata
A great tasting and interesting alternative to red meat for dinner.
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Serves: 2
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
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12 ounces catfish fillets, skinless and cut into 2 serving pieces
1/16 teaspoon salt
1/16 teaspoon pepper
1 tablespoon flour
1 tablespoon butter or margarine
2 tablespoons lemon juice
2 tablespoons parsley, minced
4 lemon slices, for garnish




Pat catfish dry. Season lightly with salt and pepper. Dredge in flour, shaking off excess. Measure thickness of fish at thickest part to estimate cooking time; allow 10 minutes per inch of thickness. Heat butter in a nonstick skillet over moderate heat until it bubbles. Add fish and cook for 3 minutes. Turn fish and continue cooking until fish flakes when tested with a fork. Remove to warm plates. Add lemon juice and parsley to pan; cook 30 seconds, stirring to loosen contents in the pan. Pour over hot fish. Garnish with lemon slices.






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