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French Quarter Catfish Amandine

Serves 2
Time 20 min
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
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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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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