Pecan Crusted Catfish

This recipe is super easy and delicious! Enjoy!

Sauce:
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces

Fish:
1/2 cup (more as needed) all purpose flour
1 cup whole milk
1 large egg
4 6-8-ounce catfish fillets
1 cup pecan meal (the recipe calls for chopped but I prefer them finer so they will stay on the catfish better)
1 tablespoon vegetable oil

Preparation:
 For sauce:

Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small saucepan.  Boil until the liquid is reduced to 1/2 cup, about 8 minutes. Add cream and boil until sauce thickens slightly, about 5 minutes.  Reduce heat to low.  Whisk in butter 1 tablespoon at a time.  Season sauce to taste with salt and pepper.  Strain sauce to remove garlic and return sauce to pan.  Keep heat on low while preparing the fish. 

For fish:

Preheat oven to 400 degrees.  Heat 1/2 tablespoon oil in large skillet over medium-high heat.  Place flour on large plate.  Whisk milk and egg together in shallow bowl to blend.  Place pecans on large plate.  Lightly coat entire catfish fillets in flour.  Dip into milk mixture. Coat top side of catfish fillets with pecans and then lightly coat second side with flour.  Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes.  Turn fish over and continue to cook for one minute.


Using metal spatula, transfer fish, nut side up, to rimmed baking sheet.  Repeat with remaining fish and add more oil in needed.  Once all fish has been sauteed bake until opaque in center, about 10 minutes.  Transfer fish to plates and serve with sauce.

This is one of my favorite recipes because it is so delicious and super easy.  I love to serve this with steamed broccoli and whole wheat pasta.  Enjoy!

Bon Appetit, April 1998