Southern Pecan Catfish Recipe
Southern Pecan Catfish Recipe photo by Taste of Home

Southern Pecan Catfish Recipe

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For this super fast recipe, Mary Ann Griffin of Bowling Green, Kentucky 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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional Facts

1 serving (1 each) equals 633 calories, 59 g fat (24 g saturated fat), 122 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 4 g fiber, 12 g protein.

Directions

  1. In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture.
  2. 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.
  3. 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

Nutritional Facts

1 serving (1 each) equals 633 calories, 59 g fat (24 g saturated fat), 122 mg cholesterol, 856 mg sodium, 19 g carbohydrate, 4 g fiber, 12 g protein.

Light-Bodied White Wine

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

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Reviewed Feb. 25, 2009

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