Pan-Fried Catfish with Brown Butter and Pecans

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 at a price that lets you splurge on a fancier dessert and better wine.

  • 4 farm-raised catfish fillets
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour
  • 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
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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.

Nutritional Info: 
Per Serving:310 calories (190 from fat), 22g total fat, 6g saturated fat, 65mg cholesterol, 340mg sodium, 8g carbohydrate (1g dietary fiber, 1g sugar), 19g protein

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