Catfish Frangelica

This is the dish you pull out when you want to impress someone but only have 30 minutes and a bottle of Frangelico hiding in the back of the liquor cabinet.

Catfish fillets get seasoned with salt, cayenne, and paprika, then bake quickly in a bath of melted butter, white wine, and lemon juice. The high heat keeps the fish moist and flaky.

The real showstopper is the sauce: heavy cream reduced with cold butter and a generous pour of Frangelico, that gorgeous Italian hazelnut liqueur. Nutty, sweet, and velvety, it turns a humble catfish fillet into something restaurant-worthy.

Scatter pecan halves on top and you’ve got a Creole-inspired plate that looks and tastes like a million bucks.

Chef Tips

• Don’t overcook the catfish. At high heat, 5 to 7 minutes is all it needs. Pull it when it just flakes with a fork.
• For the butter sauce, keep the heat low and whisk in cold butter a few pieces at a time. Rushing this step can break the sauce.
• Toast the pecans in a dry skillet for 2 minutes before garnishing. It deepens their flavor and adds a satisfying snap.