Catfish with Brown Butter-Pecan Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. âTrisha Kruse, Eagle, Idaho Ingredients:
1/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon cayenne pepper |
1/4 teaspoon pepper |
4 catfish fillets (6 ounces each) |
6 tablespoons butter, divided |
3/4 cup chopped pecans |
2 teaspoons grated lemon peel |
2 teaspoons lemon juice |
lemon wedges |
Directions:
1. 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.
2. 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.
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