SERVES: 4

PREP TIME: 5 minutes to 10 minutes

COOKING TIME: 15 minutes to 20 minutes

INGREDIENTS

• 1/2 cup plus 1 tablespoon all-purpose flour, divided

• 1 1/2 teaspoons kosher salt, divided

• 1/2 teaspoon freshly ground black pepper

• 2 large eggs

• 2 tablespoons water

• 1/4 cup pomace oil or canola

• 4 Catfish Filets

• 1/2 large lemon, sliced thin into thin rounds and seeds removed

• 1 cup chicken stock

• 1/2 cup dry white wine

• Juice 1/2 large lemon

• 2 tablespoons unsalted butter, at room temperature

• 2 tablespoons coarsely chopped fresh parsley leaves

INSTRUCTIONS

Place 1/2 cup of the flour, 1 teaspoon of the salt, and the pepper in a wide, shallow bowl and whisk to combine. Whisk the eggs and water together in a separate wide, shallow bowl.

Heat the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Dredge the cutlets in the flour, fully coating both sides and shaking off any excess.

Coat the catfish with the egg mixture. Let any excess drip off and add to the skillet. Cook until lightly browned, about 3 minutes per side. Transfer the catfish to a paper towel-lined plate.

Repeat with any remaining catfish if needed.

Pour off and discard the oil in the skillet. Add the lemon slices to the skillet and cook until fragrant, about 30 seconds. Add the wine, broth, lemon juice, and the remaining 1/2 teaspoon of salt. Simmer until slightly reduced, about 5 minutes. Meanwhile, use your fingers to rub the remaining 1 tablespoon of flour into the butter in a small bowl to make a paste.

Add the paste to the sauce and whisk constantly until melted. Return the catfish to the skillet and cook until the sauce is thickened and the catfish is heated through, 3 to 4 minutes.

Garnish with the parsley before serving.

Serve with Sautéed Root Vegetables and Lemon Risotto