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4 5-8 oz. catfish fillets
3 oz Cooking oil; to saute
2 c Flour
1 c Pecan halves
1 oz Frangelico liquor
1 oz White wine
1 ts Lemon juice
2 c Heavy cream
Salt; to taste
Cayenne pepper; to taste
1/2 c Milk
Place saute pan on medium high heat and add cooking oil. Dip catfish
fillets in egg wash and then into white flour. Saute in hot oil until
nicely browned (3-5 min.) Reserve fillets to warm pan for holding.
Saute pecans in remaining oil for about 1 minute. Deglaze pan with
Frangelico liquor. Add white wine and lemon. Bring to a boil. Add
cream and return to a boil, reduce this by half, season to taste with
salt and cayenne pepper. Add butter and swirl pan slowly over burner
until all butter is incorporated. Do not boil after adding butter.
Place 1 catfish fillet on each of four plates and spoon 1/4 of sauce
over each fillet.