Directions:
- In a large resealable plastic bag, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and shake to coat. In a large skillet, cook fillets in 2 tablespoons butter over medium-high heat for 2-4 minutes on each side or until fish flakes easily with a fork. Remove fish to a serving platter and keep warm.
- In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon peel and juice. Serve with fish and lemon wedges. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 814.11 Kcal (3409 kJ) | ||
| Calories from fat | 552.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.43g | 95% | |
|---|---|---|---|
| Cholesterol | 107.57mg | 36% | |
| Sodium | 537.25mg | 22% | |
| Potassium | 499.73mg | 11% | |
| Total Carbs | 45.38g | 15% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 23.01g | 46% | |
| Vitamin C | 2.9mg | 5% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.2mg | 12% | |
| Calcium | 78mg | 8% | |
| Amount Per 100 g | |||
| Calories | 377.11 Kcal (1579 kJ) | ||
| Calories from fat | 256.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.46g | 95% | |
|---|---|---|---|
| Cholesterol | 49.83mg | 36% | |
| Sodium | 248.87mg | 22% | |
| Potassium | 231.48mg | 11% | |
| Total Carbs | 21.02g | 15% | |
| Sugars | 0.89g | 8% | |
| Dietary Fiber | 2.35g | 20% | |
| Protein | 10.66g | 46% | |
| Vitamin C | 1.3mg | 5% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1mg | 12% | |
| Calcium | 36.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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