Taste of Home
Pan-Fried Catfish with Spicy Pecan Gremolata
TOTAL TIME: Prep: 25 min. Cook: 10 min./batch
YIELD: 4 servings.
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
Ingredients
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1/2 cup packed fresh parsley sprigs
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1/2 cup glazed pecans
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2 tablespoons grated lemon zest
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1 tablespoon grated orange zest
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1 garlic clove, halved
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1 teaspoon brown sugar
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1/4 teaspoon cayenne pepper
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1 cup buttermilk
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3/4 cup all-purpose flour
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3/4 cup cornmeal
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1-1/2 teaspoons Cajun seasoning
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4 catfish fillets (6 ounces each)
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1/2 cup canola oil
Directions
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1.
Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
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2.
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.
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3.
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.
Nutrition Facts
1 fillet with 2 tablespoons gremolata: 586 calories, 37g fat (5g saturated fat), 82mg cholesterol, 312mg sodium, 31g carbohydrate (9g sugars, 3g fiber), 31g protein.
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