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Pecan Catfish With Lemon Sauce

Pecan Catfish With Lemon Sauce

Southern Living MARCH 2005

  • Yield: Makes 4 servings
  • Cook time:16 Minutes
  • Prep time:20 Minutes
  • Chill:8 Hours

Ingredients

  • 3 cups milk
  • 1/8 teaspoon hot sauce
  • 4 (6-ounce) catfish fillets
  • 1 large egg, lightly beaten
  • 3/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
  • 1 cup pecans, finely chopped
  • Vegetable oil
  • 1/2 cup dry white wine or chicken broth
  • 1/2 cup whipping cream
  • 1/4 cup lemon juice
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon garlic powder
  • 2 tablespoons butter or margarine, cut into pieces

Preparation

Combine milk and hot sauce in a shallow dish; add catfish. Cover and chill 8 hours, turning occasionally.

Remove catfish from milk mixture. Whisk egg into milk mixture until blended.

Combine 3/4 cup flour and next 3 ingredients; dredge catfish in flour mixture, shaking off excess. Dip in egg mixture; coat with pecans.

Pour oil to a depth of 2 inches into a Dutch oven; heat to 360°. Fry catfish 3 minutes on each side or until it flakes with a fork. Drain fish on paper towels.

Bring wine, whipping cream, and lemon juice to a boil, stirring constantly. Whisk in 1 tablespoon flour and garlic powder, and simmer, stirring often, 8 to 10 minutes or until thickened. Remove from heat; whisk in butter. Serve over fish.

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