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.
- 4 (7-8 ounce) catfish fillets
- 1 teaspoon Kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 3 tablespoons olive oil
- 2 tablespoons butter
- Classic Chimichurri
- Fried Smash Red Potatoes
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.