CATFISH PECAN WITH LEMON-THYME-PECAN BUTTER

By stepjo7269

Southern Living Our Readers Top-Rated Recipes p. 218.

Ingredients

• Directions:
• 1 ½ cup pecan halves, divided
• 3/4 cup all-purpose flour
• 1 ½ teaspoons Creole seasoning, divided
• 1 large egg
• 1 cup milk
• 8 (6 ounce) catfish, flounder, redfish, or bass fillets
• 1 cup butter, divided
• 2 large lemons, halved
• 1 tablespoon Worcestershire sauce
• 6 large fresh thyme sprigs
• Kosher salt and pepper to taste
• Garnishes: fresh thyme, lemon slices
• ● Process 1/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
• ● Whisk together egg and milk in a large bowl, and set aside.
• ● Sprinkle both sides of fillets evenly with remaining ½ teaspoon Creole seasoning.
• ● Dip catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, and shake off excess.
• ● Melt 2 tablespoons butter in a large nonstick skillet over medium heat until butter starts to bubble.
• ● Place 2 fillets in skillet, and cook 2 to3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200 degree oven.
• ● Wipe skillet and repeat procedure with remaining fillets.
• ● Wipe skillet clean. Melt remaining ½ cup butter in skillet over high heat; add remaining 3/4 cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted.
• ● Squeeze juice from lemon halves into skillet; place halves, cut side down, in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic.
• ● Remove and discard lemon halves and wilted thyme.
• ● Place fish on a serving platter; spoon pecan mixture over fish.

Details

Servings 8

Preparation

Step 1

● Garnish, if desired.