Indulge in the exquisite flavors of our Delta Pride Catfish Piccata, a dish that combines the delicate taste of Delta Pride Catfish fillets with a zesty lemon and caper sauce. This recipe celebrates culinary harmony, where the crispy texture of the panko-crusted catfish perfectly complements the tangy and savory sauce.

Piccata, an Italian term meaning “larded” or “braised,” traditionally refers to a cooking technique where meat, often veal or chicken, is sliced thin, coated, sautéed, and served in a sauce containing lemon, butter, and capers. Our Delta Pride Catfish Piccata follows this tradition with a Southern twist, using fresh catfish fillets and a blend of flavorful ingredients to create a dish that is both comforting and elegant.

To prepare this dish, start by dipping the catfish fillets in a simple yet flavorful mixture of egg and milk. Then, coat them with seasoned flour and crispy panko breadcrumbs. Pan-fry the fillets until they are golden brown and deliciously crispy on the outside while remaining tender and juicy on the inside.

Next, prepare the irresistible lemon and caper sauce by sautéing garlic in olive oil and butter until fragrant. Deglaze the pan with white wine and simmer until reduced, then add lemon juice, zest, and capers to create a bright and flavorful sauce. Finish the sauce by whisking in butter until smooth and creamy, and season to taste with salt and pepper.

To serve, spoon the lemon and caper sauce over the crispy catfish fillets and garnish with fresh parsley. This Delta Pride Catfish Piccata is a true delight for the senses, offering a symphony of flavors that will leave you craving more. Enjoy this dish as a memorable main course for your next special occasion or weeknight dinner—it’s sure to impress!

What you’ll need:

  • 4 Delta Pride Catfish  fillets
  • 1 egg
  • ½ cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups panko breadcrumbs
  • ½ cup olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1 cup white wine
  • 2 lemons, zested and juiced
  • ½ cup capers
  • ½ cup butter
  • Salt and pepper to taste
  • 2 tablespoons parsley, roughly chopped for garnish

    How to prepare:

    Combine egg and milk in a small shallow bowl. In another shallow bowl, combine flour, salt and pepper. In a third shallow bowl, place panko.

    Heat oil and butter in a large nonstick skillet over medium-high heat. Dip catfish fillet in flour mixture, then egg wash, then panko. Cook for 3 to 5 minutes, turn over and cook for another 3 to 5 minutes. Repeat with remaining fillets.

    Add garlic to hot pan, and sauté for 30 seconds. Add white wine, and simmer for 3 minutes. Add lemon juice, zest and capers; simmer until reduced to ¼ cup. Remove from heat; whisk in cold butter. Season with salt and pepper to taste, and garnish with parsley. Spoon over fillets.