Pan-Fried Catfish with Brown Butter and Pecans
Serves 4
You’ll never go back to plain old fried catfish after you try this! And, it is a great recipe for dinner guests…nice flavor and presentation.
Ingredients
4 farm-raised catfish fillets
Sea salt (You can add other seasoning for taste)
1/4 cup wheat flour or brown rice four
Canola oil for pan 2 tablespoons unsalted butter
1/3 cup pecans, coarsely chopped
3 tablespoons chopped fresh flat-leaf parsley
Zest from 1 lemon
1 tablespoon fresh lemon juice
4 lemon wedges for garnish
Method
Rinse fillets and pat dry. Season both sides with salt and pepper. Dredge each fillet in flour to coat lightly, shaking off excess. Generously coat the bottom of a large skillet with oil and heat over moderately high heat. Sauté fillets, turning once, until golden brown and crisp, 3–4 minutes each side. Remove fish from pan. Pour off oil and wipe skillet clean. Melt butter over low heat. Add pecans and cook, stirring, until butter has browned. Stir in parsley, lemon zest and juice. Spoon sauce over catfish. Serve immediately with lemon wedges.
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