Pan-Fried Catfish with Spicy Pecan Gremolata |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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 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 king arthur unbleached all-purpose flour |
1 cup cornmeal |
2 teaspoons cajun seasoning |
4 catfish fillets (6 ounces each) |
1/2 cup canola oil |
Directions:
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.
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