Courtesy of

Cat Cora's Catfish Scaloppini

Contributed by: NewsUSA

American Cuisine Means One Cool Catfish

(NewsUSA) - Americans don't need to be from the South to enjoy a catfish dinner. The fish, with its mild, sweet flavor, easy preparation and impressive nutritional profile, lends itself to both family suppers and upscale dining.

Cat Cora*s Catfish Scaloppini With Vine-Ripened Tomatoes
From New England to the Pacific to the South, catfish tastes great deep-fried, broiled, baked, grilled, blackened, sautéed or stir-fried. U.S. Farm-Raised Catfish is available all year and is a healthy addition to almost any recipe.

Try this recipe from Cat Cora, star of Food Network's "Iron Chef America":


  • 4 slices vine-ripened tomato
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Red wine vinegar
  • 2 (4-ounce) U.S. Farm-Raised Catfish filets, pounded lightly into scaloppini


  • 1 cup flour
  • 2 eggs beaten with 1 tablespoon water
  • 2 cups panko bread crumbs
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 6 to 8 cloves garlic, sliced
  • 6 fresh basil leaves
  • 1 tablespoon fresh lemon juice


Place the tomato slices on a heat-proof platter. Lightly sprinkle with salt and pepper. Drizzle with red wine vinegar.

Pass the filets through the flour, dip in the egg wash and coat with bread crumbs.

Heat the olive oil in a 12-inch sauté pan over medium-high heat. Place the scaloppini in the hot oil and brown well on each side. Remove the browned catfish, and place over the tomatoes, and sprinkle with salt. Place the platter in the center of the oven at low temperature to keep warm while preparing the sauce.

Discard any excess oil from the sauté pan. Add the butter to the pan, and place the pan over medium heat. Allow the butter to melt and then brown slightly. Immediately add the garlic and the basil leaves and swirl them in the pan continuously so they do not burn.

As the garlic softens and the basil becomes crisp, add the lemon juice and continue to swirl the ingredients together until well combined. Remove the pan from heat. Remove the catfish and tomato platter from oven. Pour the sauce over the top of the fish and serve.

For more U.S. Farm-Raised Catfish recipes, please visit

Find this page online at: