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Pan-Fried Catfish with Spicy Pecan Gremolata Recipe

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Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.— Laureen Pittman, Riverside, California

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Pan-Fried Catfish with Spicy Pecan Gremolata Recipe

Prep: 25 min. Cook: 10 min./batch

Yield: 4 Servings

25 10 35

Ingredients

1/2 cup packed fresh parsley sprigs
1/2 cup glazed pecans
2 tablespoons grated lemon peel
1 tablespoon grated orange peel
1 garlic clove, halved
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons Cajun seasoning
4 catfish fillets (6 ounces each)
1/2 cup canola oil

Directions

Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture.
In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata. Yield: 4 servings.

Nutritional Facts 1 fillet with 2 tablespoons gremolata equals 586 calories, 37 g fat (5 g saturated fat), 82 mg cholesterol, 312 mg sodium, 31 g carbohydrate, 3 g fiber, 31 g protein.

Originally published as Pan-Fried Catfish with Spicy Pecan Gremolata in Country Woman October/November 2011, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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