Pan-Fried Catfish with Spicy Pecan Gremolata Recipe

Pan-Fried Catfish with Spicy Pecan Gremolata Recipe
Pan-Fried Catfish with Spicy Pecan Gremolata Recipe photo by Taste of Home
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Pan-Fried Catfish with Spicy Pecan Gremolata Recipe

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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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min./batch
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min./batch

Ingredients

  • 1/2 cup packed fresh parsley sprigs
  • 1/2 cup glazed pecans
  • 2 tablespoons grated lemon peel
  • 1 tablespoon grated orange peel
  • 1 garlic clove, halved
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Cajun seasoning
  • 4 catfish fillets (6 ounces each)
  • 1/2 cup canola oil

Directions

Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
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.
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. Yield: 4 servings.
Originally published as Pan-Fried Catfish with Spicy Pecan Gremolata in Country Woman October/November 2011, p34

Nutritional 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.

  • 1/2 cup packed fresh parsley sprigs
  • 1/2 cup glazed pecans
  • 2 tablespoons grated lemon peel
  • 1 tablespoon grated orange peel
  • 1 garlic clove, halved
  • 1 teaspoon brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Cajun seasoning
  • 4 catfish fillets (6 ounces each)
  • 1/2 cup canola oil
  1. Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.
  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.
  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. Yield: 4 servings.
Originally published as Pan-Fried Catfish with Spicy Pecan Gremolata in Country Woman October/November 2011, p34

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