Pan-seared Catfish

Pan-seared Catfish Recipe from France with Olives and Mustard

Region / culture: France | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Pan-seared catfish is a delicious and flavorful dish that is easy to prepare. The combination of crispy catfish fillets, savory prosciutto-butter sauce, and tangy black olive toast creates a perfect balance of flavors and textures. This recipe is sure to impress your family and friends at your next dinner party.

History

Pan-seared catfish is a popular dish in the southern United States, where catfish is a staple in many traditional recipes. The technique of pan-searing catfish fillets allows for a crispy exterior while keeping the fish moist and tender on the inside. This recipe puts a modern twist on the classic dish by adding a prosciutto-butter sauce and black olive toast for a unique and delicious flavor combination.

Ingredients

Black olive toast

1 x 3.8 oz (108 g) can of sliced ripe olives, drained and minced
1.5 tsp of coarse mustard
1.5 tsp of olive oil
4.5 inches thick slices of french bread

Catfish

4 x 4-6 oz (170 g) U.S. farm-raised catfish fillets, 0.5 inch thick
2 tsp of olive oil
1 tsp of hot sauce
1 tbsp of lemon juice
2 tbsp of butter
2 oz (57 g) of prosciutto or country ham, julienned
1 tbsp of capers, rinsed and chopped
3 tbsp of sliced almonds, toasted

How to prepare

Black olive toast

In a small bowl, mix together mustard and olive oil. Set aside.

Catfish

Heat the oven to 250°F (121°C).
In a small bowl, stir together olive oil, hot sauce, and lemon juice. Brush on both sides of the catfish.
Heat a nonstick skillet over medium-high heat and add the catfish fillets, two at a time. Cook for about 4 to 5 minutes per side, or until brown, turning only once. Repeat with the remaining catfish fillets.
Transfer the cooked catfish fillets to a baking dish and keep them warm in a 250°F (121°C) oven.
Over medium heat, melt butter in the same skillet. When it is lightly browned, add prosciutto and sauté for about 1 minute. Remove from heat and add capers and almonds.
Just before serving, toast French bread and spread it with the black olive mixture. Place a piece of toast on each plate, top with catfish, and spoon over the prosciutto-butter sauce.

Variations

Substitute the catfish fillets with another type of white fish, such as tilapia or cod.
Use bacon or pancetta instead of prosciutto for a different flavor profile.
Add fresh herbs, such as parsley or dill, to the prosciutto-butter sauce for extra freshness.

Cooking Tips & Tricks

Make sure to pat the catfish fillets dry with paper towels before seasoning and cooking to ensure a crispy exterior.

- Use a nonstick skillet to prevent the catfish fillets from sticking to the pan.

- Be careful not to overcook the catfish fillets, as they can become tough and dry. Cook them just until they are opaque and flake easily with a fork.

- Toast the French bread for the black olive toast until it is crispy and golden brown for the perfect texture.

Serving Suggestions

Serve the pan-seared catfish with a side of steamed vegetables or a fresh green salad for a complete and balanced meal.

Cooking Techniques

Pan-searing the catfish fillets allows for a crispy exterior while keeping the fish moist and tender on the inside. The prosciutto-butter sauce adds richness and flavor to the dish, while the black olive toast provides a crunchy and tangy contrast.

Ingredient Substitutions

Use canned black olives instead of sliced ripe olives for the black olive toast.

- Substitute Dijon mustard for coarse mustard in the black olive toast.

- Replace sliced almonds with chopped walnuts or pecans for a different texture.

Make Ahead Tips

The catfish fillets can be seasoned and refrigerated for up to 1 day before cooking. The prosciutto-butter sauce can also be made ahead of time and reheated before serving. The black olive toast is best made fresh before serving.

Presentation Ideas

Arrange the pan-seared catfish fillets on a platter with the black olive toast on the side for a beautiful presentation. Garnish with fresh herbs or lemon wedges for a pop of color.

Pairing Recommendations

Pair the pan-seared catfish with a crisp white wine, such as Sauvignon Blanc or Chardonnay, to complement the flavors of the dish. A side of roasted potatoes or rice pilaf would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftover catfish fillets in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (177°C) oven for 10-15 minutes, or until heated through. The black olive toast is best enjoyed fresh and should not be stored.

Nutrition Information

Calories per serving

- Black olive toast: 120 calories per serving

- Catfish: 250 calories per serving

Carbohydrates

- Black olive toast: 15g of carbohydrates per serving

- Catfish: 2g of carbohydrates per serving

Fats

- Black olive toast: 5g of fats per serving

- Catfish: 10g of fats per serving

Proteins

- Black olive toast: 2g of proteins per serving

- Catfish: 20g of proteins per serving

Vitamins and minerals

Catfish is a good source of vitamin B12, selenium, and phosphorus.

Alergens

This recipe contains gluten from the French bread and may contain allergens from the olives, mustard, and almonds.

Summary

This dish is a good source of protein and healthy fats, but may be high in sodium due to the capers and prosciutto.

Summary

Pan-seared catfish is a delicious and flavorful dish that is easy to prepare. With a crispy catfish fillet, savory prosciutto-butter sauce, and tangy black olive toast, this recipe is sure to impress your family and friends. Serve with a side of steamed vegetables or a fresh green salad for a complete and balanced meal. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, much like today, when I stumbled upon a quaint little restaurant on the outskirts of town. The smell of fried catfish wafted through the air, drawing me in like a moth to a flame.

As I sat at a table near the window, I watched as the chef expertly prepared the catfish, carefully seasoning it before placing it in a hot skillet. The sizzle of the fish as it hit the pan filled the room, and my mouth watered in anticipation.

When the dish arrived at my table, I knew that I had to learn how to make it myself. The crisp, golden-brown crust on the outside of the fish, paired with the tender, flaky flesh inside, was unlike anything I had ever tasted before.

I struck up a conversation with the chef after my meal, asking him about his recipe. He smiled warmly and invited me into the kitchen to watch as he prepared another batch of catfish.

Over the next few hours, I watched as he generously shared his secrets with me. He explained the importance of using fresh ingredients, like the locally caught catfish he used, and the perfect blend of spices to season the fish.

I scribbled notes furiously in my notebook, determined to recreate the dish at home for my family. The chef even gave me a few extra tips and tricks to ensure that my catfish turned out just as delicious as his.

When I finally made the dish for my family that evening, they were amazed at how perfectly it turned out. The catfish was tender and flavorful, with a crispy crust that added the perfect amount of texture.

From that day on, pan-seared catfish became a staple in our household. I made it for every special occasion, from birthdays to holidays, and it always brought smiles to the faces of my loved ones.

As the years passed, I continued to perfect the recipe, tweaking it here and there to suit our tastes. Sometimes I would add a squeeze of lemon for a bit of brightness, or a sprinkle of fresh herbs for a burst of flavor.

I shared the recipe with friends and neighbors, who all raved about how delicious it was. They would often ask me to make it for their own gatherings, knowing that it would be a hit with their guests.

Now, as I sit in my cozy kitchen, surrounded by the aromas of spices and herbs, I can't help but feel grateful for that chance encounter all those years ago. The recipe for pan-seared catfish has brought so much joy and happiness into my life, and I will always treasure the memory of discovering it for the first time.