Crispy Pan Seared Catfish with Chimichurri and Fried Smash Red Potatoes

Chimichurri is a delicious herb-garlic steak sauce hailing from Argentina. We added lemon to our version and it pairs beautifully with seared catfish fillets.



Sprinkle fish with salt and pepper.  Dredge in flour, shaking off any excess.  Heat 1 ½ tablespoons oil over medium-high until very hot skillet; add 2 fillets and 1 tablespoon butter.  Sear on one side for 4 to 5 minutes or until a golden brown crust forms.  Turn fish over and finish cooking for about 1 minute.  Transfer to a serving platter and keep warm.  Repeat with remaining oil, fish and butter.  Makes 4 servings.

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