Catfish with Pecan Butter Recipe

Publisher Photo

Catfish with Pecan Butter Recipe

Be the first to add a review
Publisher Photo
—Dixie Terry, Goreville, Illinois
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon lemon juice
  • Dash hot pepper sauce
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 catfish fillets (6 ounces each)
  • Oil for frying
  • Lemon wedges

Directions

In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside.
In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture.
In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges. Yield: 6 servings.
Originally published as Catfish with Pecan Butter in Taste of Home Hunting & Fishing Cookbook 2006, p69

  • 1 cup butter, softened
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon lemon juice
  • Dash hot pepper sauce
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 6 catfish fillets (6 ounces each)
  • Oil for frying
  • Lemon wedges
  1. In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside.
  2. In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture.
  3. In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges. Yield: 6 servings.
Originally published as Catfish with Pecan Butter in Taste of Home Hunting & Fishing Cookbook 2006, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCatfish with Pecan Butter

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review