Crispy Catfish with Sicilian Eggplant Caponata

Crispy Catfish

with Sicilian Eggplant Caponata

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 550 Cals/serving

Though we most readily associate catfish with the American South, they can be found throughout the world, including the Mediterranean. Here, we’re serving up crispy, pan-fried catfish with a seasonal, Sicilian side. Caponata consists of eggplant, aromatics and other summer vegetables simmered with capers and vinegar, which balance the natural sweetness of the produce. We’re also adding fresh marjoram, a citrusy herb in the oregano family, to complete the dish’s flavor profile.

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Crispy Catfish with Sicilian Eggplant Caponata
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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

Brown the eggplant:
2 Brown the eggplant:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with the remaining eggplant.

Start the caponata:
3 Start the caponata:

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and bell pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

Finish the caponata:
4 Finish the caponata:

Add the tomato paste to the pan of bell pepper and onion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram and 1 cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste. Set aside in a warm place.

Cook the catfish:
5 Cook the catfish:

While the caponata cooks, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat both sides of each fillet in the rice flour, tapping off any excess. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes on the first side, or until golden brown. Flip the fillets and add the butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 3 to 4 minutes, or until cooked through. Remove from heat and immediately season with salt and pepper.

Plate your dish:
6 Plate your dish:

Divide the cooked catfish fillets between 2 plates. Top with the finished caponata. Garnish with the remaining marjoram. Enjoy!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and thinly slice the garlic. Cut off and discard the eggplant stem; medium dice the eggplant. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Peel and medium dice the onion; separate the layers. Pick the marjoram leaves off the stems; discard the stems.

2 Brown the eggplant:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add half the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Transfer to a large, paper towel-lined plate. Repeat with the remaining eggplant.

Brown the eggplant:
Start the caponata:
3 Start the caponata:

In the pan used to brown the eggplant, heat 2 teaspoons of olive oil on medium until hot. Add the onion, garlic and bell pepper; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until softened.

4 Finish the caponata:

Add the tomato paste to the pan of bell pepper and onion; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the browned eggplant, capers, vinegar, half the marjoram and 1 cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until thickened. Season with salt and pepper to taste. Set aside in a warm place.

Finish the caponata:
Cook the catfish:
5 Cook the catfish:

While the caponata cooks, place the rice flour on a plate. Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. Coat both sides of each fillet in the rice flour, tapping off any excess. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated fillets and cook 3 to 4 minutes on the first side, or until golden brown. Flip the fillets and add the butter. Cook, occasionally tilting the pan and spooning the butter over the fillets, 3 to 4 minutes, or until cooked through. Remove from heat and immediately season with salt and pepper.

6 Plate your dish:

Divide the cooked catfish fillets between 2 plates. Top with the finished caponata. Garnish with the remaining marjoram. Enjoy!

Plate your dish: