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Pecan Catfish

It's the sauce you make in the pan after you've cooked the fish that really sets this dish off!

1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 tsp salt, divided
1 tsp pepper, divided
4 catfish fillets (6 oz each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tbsp lemon juice
1 to 2 tbsp minced fresh parsley

In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 tsp each salt and pepper.  Coat catfish with pecan mixture.

In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork.  Remove and keep warm.

In the same skillet, melt remaining butter over medium heat.  Add remaining pecans; cook and stir for 1 minute.  Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minutes.  Stir in parsley.  Serve sauce with the catfish.


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Topics : Hospitality_Recreation
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10/25/2013 10:09AM
Pecan Catfish
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