Southern Pecan Catfish
For this super fast recipe, Mary Ann Griffin of Saginaw, Michigan coats catfish in pecans, then tops it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually so speedy to prepare. Mary Ann recommends garnishing it with lemon wedges, parsley or chopped pecans.
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
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Other stovetop
|
PREP |
10 min. |
COOK
|
20 min.
|
TOTAL
|
30 min.
|
INGREDIENTS
- 1 cup finely chopped pecans, divided
- 1/2 cup cornmeal
- 1 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 4 catfish fillets (6 ounces each)
- 1/2 cup butter, divided
- 1/2 cup heavy whipping cream
- 2 tablespoons lemon juice
- 1 to 2 tablespoons minced fresh parsley
DIRECTIONS
In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm.
In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in the parsley. Serve with catfish. Yield: 4 servings.