Southwestern Pan-Fried Catfish in a Light Butter Sauce

Southwestern Pan-Fried Catfish in a Light Butter Sauce
Serves 2

1/4 cup all-purpose flour

Salt and black pepper

2 Catfish fillets

1/4 cup canola oil

1 teaspoon finely chopped garlic

1/4 cup cooking sherry

1/2 tablespoon butter

• Place flour in a shallow dish and season with salt and pepper.
• Lightly coat catfish fillets with seasoned flour and set aside.
• Place a large skillet over medium heat. Pour in canola oil. Add garlic and saute until lightly browned.
• Place catfish fillets in pan and cook over medium-high heat 2 to 3 minutes or until browned.
• Turn fillets over and cook 1 minute more.
• Add sherry and season with salt and pepper.
• Cover and cook until fish flakes easily when tested with a fork.
• Place fillets on serving plates.
• Add butter to sauce in skillet. Stir until blended and pour over catfish.