I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. —Mary Ann Griffin, Bowling Green, Kentucky
- 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 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 parsley. Serve with catfish. Yield: 4 servings.
Originally published as Southern Pecan Catfish in Simple & Delicious March/April 2006, p54
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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