Catfish with Browned Butter

• about 3/4 pound catfish fillets
• Flour
• Cayenne
• 1 tablespoon olive oil (12 grams)
• 1 tablespoon butter (14 grams)
• 1/2 teaspoon salt

Wash and dry the catfish fillets.

Dredge in flour, shaking off excess flour. Sprinkle lightly with cayenne.

Heat oil and butter. Fry the fillets over moderate heat, turning once and seasoning with the salt, until they are nicely browned and crisp. Catfish is hard to overcook in our experience.

Serve over rice with the nicely browned “butter” poured over.

Serves 2