Catfish & Pecans
.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
catfish
fillets |
* |
| 1 | teaspoon |
salt
|
|
| 1 | cup |
all-purpose flour
|
|
| ¼ | teaspoon |
red chili peppers
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
butter
|
|
| ¼ | cup |
pecans
chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
catfish
fillets |
* |
| 5 | ml |
salt
|
|
| 237 | ml |
all-purpose flour
|
|
| 1.3 | ml |
red chili peppers
|
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
butter
|
|
| 59 | ml |
pecans
chopped |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
worcestershire sauce
|
|
Directions
Make pecan sauce by combining ¼ cup butter, chopped pecans, lemon juice and Worcestershire sauce and blend well.
Combine flour, salt, pepper, lemon rind.
Roll fillets in mixture, coating well.
Melt ¼ cup butter in large skillet.
Brown fillets over medium heat until light brown; turn once to brown both sides.
Place fillets in well-greased 12X8X2 baking dish .
Sprinkle pecan butter sauce over fillets.
Sprinkle with additional chopped pecans if desires.
Bake uncovered at 350℉ (180℃) for 12 minutes or until fish flakes easily when tested with a fork.
