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Catfish piccata made with US Farm-Raised Catfish with capers and collard greens

US Farm-Raised Catfish Piccata

Most of us are used to seeing catfish fried. Catfish piccata with collard greens and capers is a delicious way to think outside the box with this versatile fish.


  • 4 US Farm-Raised Catfish Fillets
  • 1 egg
  • 1/2 cup milk
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups panko breadcrumbs
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup white wine
  • 2 lemons zested and juiced
  • 1/2 cup capers
  • 1/2 cup butter
  • salt and pepper to taste


  • Combine egg and milk in a small shallow bowl. In another bowl, combine flour, salt and pepper. Place the panko breadcrumbs in a third shallow bowl.
  • 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 1/4 cup. Remove from heat; whisk in cold butter. Season with salt and pepper to taste and garnish with parsley. Spoon over fillets.


Recipe courtesy of US Farm-Raised Catfish