Catfish Provencale

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Posted by request, from the catfish institute!!

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Steps

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Dust catfish fillets with flour , shaking off excess.

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Set aside on a wax paper-lined baking sheet.

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Heat peanut oil in a large skillet over medium-high heat.

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Fry the fillets , two at a time , in the hot oil for 3 or 4 minutes on each side or until fish flakes easily when tested with a fork.

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Place the fillets on a serving platter and keep warm.

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In the same skillet , mix tomatoes , olives , garlic , oregano , tarragon and thyme.

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Stir the wine and cornstarch in a small bowl until combined.

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Pour the cornstarch mixture into the pan and cook over medium-high heat , stirring occasionally , until mixture comes to a boil and thickens.

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Spoon the sauce over the fillets , sprinkle with parsley and serve.

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Ingredients

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catfish fillets, all-purpose flour, peanut oil, stewed tomatoes, pitted black olives, garlic, dried oregano, dried tarragon, dried thyme, dry white wine, cornstarch, fresh parsley