Pan-Fried Catfish with Salmoriglio Sauce

• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 tablespoons capers, chopped
• 1 garlic clove, minced
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh mint
• Pinch of sugar
• Salt and freshly ground black pepper
• 1/4 cup fresh lemon juice
• 1/2 cup all-purpose flour
• Cayenne pepper
• 4 skinless catfish fillets, (about 7 ounces each)
• Lemon wedges, for garnish

1. In a bowl, combine 3 tablespoons of the olive oil with the capers, garlic, oregano, mint, sugar and a pinch each of salt and pepper.
2. In a small nonreactive saucepan, heat the lemon juice and pour it over the caper mixture.
3. On a large plate, combine the flour and a pinch each of cayenne, salt and black pepper.
4. In a large, heavy nonstick skillet, heat the remaining olive oil.
5. Lightly coat the fish with the seasoned flour and cook in batches over moderately high heat until golden and cooked through, 7 to 9 minutes.
6. Drain the fish briefly on paper towels and transfer to a platter.
7. Pour the sauce on the fish, garnish with lemon and serve.

extravirgin olive oil, capers, garlic, fresh oregano, fresh mint, sugar, salt, lemon juice, allpurpose, cayenne pepper, catfish fillets, lemon wedges

Taken from www.foodandwine.com/recipes/pan-fried-catfish-with-salmoriglio-sauce (may not work)