Catfish with Pecan Butter |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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—Dixie Terry, Goreville, Illinois 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 king arthur unbleached 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:
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.
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