French Quarter Catfish Amandine
- 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
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.
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- 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