French Quarter Catfish Amandine

French Quarter Catfish Amandine

Rated:
Recipe Rating: 3.50885
Serves 2
A New Orleans favorite, this recipe shows off the elegant side of catfish. Serve with herbed new potatoes and a glass of white wine.
Ingredients: 
  • 1/2 cup sliced blanched almonds
  • 1/2 cup all-purpose flour
  • 2 teaspoons paprika
  • 1/2 teaspoon fine sea salt, divided
  • 1/4 teaspoon ground black pepper
  • 2 catfish fillets, about 6 ounces each
  • 3 tablespoons unsalted butter, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup chopped fresh parsley
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Method: 
Toast almonds in a dry skillet until lightly golden, tossing once or twice, about 5 minutes. Set aside. On a large plate or shallow bowl, combine flour, paprika, 1/4 teaspoon of the salt and pepper. Dredge the catfish fillets in the seasoned flour. Shake off excess and set aside.

Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Cook the fish until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked fish to a plate. Wipe out the pan and add remaining 2 tablespoons butter and 2 tablespoons oil. Add almonds and stir to coat. Stir in lemon juice and Worcestershire. Stir sauce thoroughly, season with remaining 1/4 teaspoon salt and pour over catfish fillets. Sprinkle with chopped parsley and serve immediately.
Nutritional Info: 
Per Serving: 810 calories (510 from fat), 56g total fat, 15g saturated fat, 140mg cholesterol, 320mg sodium, 33g carbohydrates, (5 g dietary fiber, 3g sugar), 43g protein.