 |
| Catfish (Photo credit: rdpeyton) |
Our grandmothers must marvel at how sophisticated, complete, and convenient our grocery stores are today. No longer limited to dry goods and frozen items, a modern supermarket like any other offers seafood in tanks with live suahe, hito, and lapu-lapu swimming about. This dish involves practically no work on your part because half of it is accomplished by manong fishmonger when you buy the live fish and have it filleted. Just leave the skin on-it's what makes this dish so special!
SUPERMARKET CRISPY CATFISH FILLET WITH
BROWN BUTTER AND PINE NUTS
You will need:
4 catfish (hito) fillets, skin on and deboned
1/4 cup flour
salt and pepper to taste
3 tablespoons extra-virgin olive oil
Dredge the catfish fillet in flour and seasonings.
Lightly saute' fillets in olive oil until each side is crispy, around 3 minutes per side depending on the thickness of the fish.
Remove from heat and pat well with tissue paper to remove the grease. Serve with brown butter sauce.
For the sauce:
1/3 cup salted butter
1 teaspoon chopped garlic
2 tablespoons pine nuts
splash of fresh lemon juice
Melt butter on low heat until it starts to foam up.
Add chopped garlic and pine nuts, and gently cook until the butter is slightly brown but not burned.
Add lemon juice and drizzle on top of catfish. Serve immediately.
No comments:
Post a Comment