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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 1/2 lbs catfish fillets |
1/4 cup all-purpose flour |
2 tablespoons peanut oil |
1 (8 ounce) can stewed tomatoes |
1/2 cup pitted black olives, thinly sliced |
2 cloves garlic, minced |
1 teaspoon dried oregano, crumbled |
1/2 teaspoon dried tarragon, crumbled |
1/2 teaspoon dried thyme, crumbled |
2 tablespoons dry white wine |
1 teaspoon cornstarch |
minced fresh parsley |
Directions:
1. Dust catfish fillets with flour, shaking off excess.
2. Set aside on a wax paper-lined baking sheet.
3. Heat peanut oil in a large skillet over medium-high heat.
4. Fry the fillets, two at a time, in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.
5. Place the fillets on a serving platter and keep warm.
6. In the same skillet, mix tomatoes, olives, garlic, oregano, tarragon and thyme.
7. Stir the wine and cornstarch in a small bowl until combined.
8. Pour the cornstarch mixture into the pan and cook over medium-high heat, stirring occasionally, until mixture comes to a boil and thickens.
9. Spoon the sauce over the fillets, sprinkle with parsley and serve.
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