Printable | Taste of Home

Southern Pecan Catfish

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

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

Printed from tasteofhome.com Aug 29, 2008

-----------------------Fold------------------------

Southern Pecan Catfish cont.

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.