By coating the catfish in the pecans you achieve a crunch nutty exterior that is a unique change from the more traditional coating of flour or breadcrumbs. The spicy lemon butter sauce is a nice compliment to the fish.
1/2 cup milk
1 tablespoon Cajun seasoning
1 teaspoon salt
1 cup flour
2 catfish fillets
6 tablespoons butter
1/2 cup pecan pieces
4 lemon slices
1/2 cup white wine
1 teaspoon Cajun seasoning
1/2 teaspoon hot sauce
1/4 teaspoon salt
1. Combine egg and milk in a small mixing bowl and beat together.
2. Divide Cajun seasoning and salt between egg batter and flour.
3. Place pecan pieces in a medium bowl. Heat 3 tablespoons butter in a medium saute pan over medium heat.
4. Dredge catfish fillets one at a time into seasoned flour, then into egg-milk batter.
5. Then dredge one side into pecan pieces and dredge other side into flour.
6. Place catfish pecan side down into saut? pan and cook 4-5 minutes until browned. Turn over and brown on other side and cook for an additional 4-5 minutes.
7. Remove from pan and set aside. Add lemon slices and cook for 1 minute. Add white wine and cook until reduced by half about 4 minutes.
8. Lower fire and stir in remaining Cajun seasoning, hot sauce and salt. Cook until butter melts.
9. Top fillets with lemon slices and butter sauce.
Yields 2 servings.
Recipe compliments of Chef Patrick Mould.