Pan-Fried Catfish with Brown Butter and Pecans

Serves 4
Time 25 min
Pan-Fried Catfish with Brown Butter and Pecans

You'll never go back to plain old fried catfish after you try this! And, it is a great recipe for dinner guest. It makes for a beautiful presentation at a price that lets you splurge on a fancier dessert and better wine.

Ingredients

    4farm-raised catfish fillets
    1/2 teaspoonfine sea salt
    1/4 cupall-purpose flour
    Canola oil for pan
    2 tablespoonsunsalted butter
    1/3 cupcoarsely chopped pecans
    3 tablespoonschopped fresh flat-leaf parsley
    1lemon, zest of
    1 tablespoonlemon juice
    4lemon wedges, for garnish
    Ground black pepper, to taste

Exclusively for Prime members in select ZIP codes.

Method

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

Serving Size

Calories

310

Total Fat

22g

Saturated Fat

6g

Cholesterol

65mg

Sodium

340mg

Total Carbohydrate

8g

Dietary Fiber

1g

Total Sugars

1g

Protein

19g

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. See our Terms of Service.