French Quarter Catfish Amandine

French Quarter Catfish Amandine

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.

  • 1/2 cup sliced blanched almonds
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons paprika
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 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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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, salt and pepper. Dredge the catfish fillets in the seasoned flour. Shake off excess and set aside. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sauté fillets until golden brown on both sides, 3 to 4 minutes per side. Place the fillets on warm plates or platter. Wipe out the pan and heat remaining butter and olive oil. Add the almonds and stir to coat. Stir in lemon juice and Worcestershire. Stir sauce thoroughly, season to taste 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 carbohydrate (5g dietary fiber, 3g sugar), 43g protein

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