Pan-Fried Catfish with Salmoriglio Sauce

1. 1

   In a bowl, combine 3 tablespoons of the olive oil with the capers, garlic, oregano, mint, sugar and a pinch each of salt and pepper.

2. 2

   In a small nonreactive saucepan, heat the lemon juice and pour it over the caper mixture.

3. 3

   On a large plate, combine the flour and a pinch each of cayenne, salt and black pepper.

4. 4

   In a large, heavy nonstick skillet, heat the remaining olive oil.

5. 5

   Lightly coat the fish with the seasoned flour and cook in batches over moderately high heat until golden and cooked through, 7 to 9 minutes.

6. 6

   Drain the fish briefly on paper towels and transfer to a platter.

7. 7

   Pour the sauce on the fish, garnish with lemon and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.