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Catfish with Brown Butter-Pecan Sauce

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. —Trisha Kruse, Eagle, Idaho

Ingredients

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 4 catfish fillets (6 ounces each)
  • 6 tablespoons butter, divided
  • 3/4 cup chopped pecans
  • 2 teaspoons grated lemon zest
  • 2 teaspoons lemon juice
  • Lemon wedges

Directions

  1. In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm.
  2. In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

Nutrition Facts

1 serving (calculated without lemon wedges): 574 calories, 46g fat (15g saturated fat), 125mg cholesterol, 507mg sodium, 12g carbohydrate (1g sugars, 3g fiber), 30g protein.

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