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| | | Pecan Catfish | Favorite of Barry Cureton - Rossford, Ohio
| | Course: | Main Entrée | | Servings: | 5 | |
Ingredients & Instructions:
5 boneless, skinless catfish
Cajun seasoning blend
2 eggs
½ cup milk
1 cup all-purpose flour
3/8 cup butter, divided
2 cups chopped pecans, divided
Juice from 1 lemon
1 teaspoon commercial Cajun-style marinade
Season catfish with Cajun seasoning to taste. In mixing bowl, beat together eggs and milk. Dredge fish in flour, shaking off excess. Dip into egg mixture, allowing excess to drip off. Dredge again in flour.
Melt ¼ cup butter in large skillet over medium heat. Add catfish fillets; cook until golden brown on both sides. While fish is cooking, add 1 ½ cups of the pecan to blender or food processor. Add remaining 2 tablespoons butter, the lemon juice and marinade; process until pureed.
When fish is nicely browned, spread pecan puree over catfish; garnish with remaining ½ cup of pecans. Serve immediately.
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