How to make it

  • Wash catfish fillets under cold water then pat dry with paper towels.
  • Salt and pepper both sides of the fish.
  • Mix finely ground pecans with cornmeal and season with salt and pepper, paprika and cayenne.
  • Soak fillets in buttermilk for 2 minutes then dip in pecan mixture and set aside on cake rack.
  • Allow to set on rack for 30 minutes to allow crust to firm up.
  • Heat a large nonstick skillet over medium and add one stick of the butter mixed with olive oil.
  • When hot carefully slide catfish into the skillet and sauté 5 minutes per side.
  • When fillets are done place on cake rack and keep warm in 200 degree oven.
  • After all four fillets are done pour off remaining butter and wipe out skillet with paper towels.
  • Place skillet back on stove over medium heat adding half of remaining butter.
  • When butter ceases bubbling and water has evaporated throw all of the parsley leaves into skillet.
  • Allow them to fry 1 minute then remove skillet from heat and stir in 2 tablespoons lemon juice.
  • Add remaining butter then lower heat and return skillet to stove and swirl contents to blend.
  • Allow butter to reduce a few minutes then pour over fillets when served.

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    " It was excellent "
    harley7 ate it and said...
    10 forks!!!! :)
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