Catfish in Beer
Lightly floured catfish fillets sautéed in butter with garlic, scallions, mushrooms, and beer, finished with lemon and Worcestershire. Served over rice with pan gravy.
YIELD
2 servingsPREP
10 minCOOK
15 minREADY
25 minCrack open a beer and pour half of it in the pan. Drink the rest. That’s the kind of recipe this is.
Catfish fillets get a light dusting of flour and hit a sizzling butter pan loaded with garlic and scallions. Mushrooms go in alongside, then beer and lemon juice create a quick pan sauce that bubbles and browns.
A couple drops of Worcestershire add that savory backbone, and within 25 minutes you’ve got golden, crusty catfish sitting on a bed of rice with the most incredible pan gravy spooned over the top.
This is a weeknight dinner for two that feels way more special than the effort involved.
Pro Tips
- Use a light beer so it doesn’t overpower the fish. Save the stout for drinking.
- Five cloves of garlic might sound like a lot, but once it softens in butter it mellows out and becomes sweet and fragrant.
- Spoon the pan gravy over the rice generously. That’s where all the concentrated flavor lives.
Ingredients
Directions
Brown finely-chopped garlic and onion in butter, sizzling hot.
Lightly flour catfish, add to pan with mushrooms.
Pour in beer and treat fillets with juice of half a lemon.
Add a couple of drops of Worcestershire.
Sauté over medium heat, turning, until brown on both sides.
Serve on hot plates with rice. Use pan-gravy over the rice.
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