When it comes to pan-fried catfish, the warm and welcoming atmosphere of Emilia's tables immediately comes to mind, where fresh fish transforms into a second course rich in flavor and tradition. This preparation, rooted in the culinary culture of the region, is a perfect example of how simple ingredients can create extraordinary dishes. The technique of marinating the fish in milk before frying not only tenderizes the meat but also imparts a delicate flavor that beautifully complements the intense aroma of aglione, a mix of rosemary and garlic. Imagine savoring this crispy dish, served hot and accompanied by a side of seasonal vegetables, perhaps on a cool summer evening. Pan-fried catfish is an invitation to rediscover the authentic flavors of tradition, perfect for a family dinner or a Sunday lunch.

Clean the catfish, removing the bones from the back, wash it, and dry it well. Immerse the catfish in milk, letting them soak for a while to flavor, then coat them in the "aglione" made of rosemary, garlic, salt, and pepper. After an hour, remove them, flour them, and fry them in plenty of hot oil. Let them brown well on both sides, then drain them on a kitchen paper towel. Season with salt and pepper and serve them at the table very hot.