Catfish Amandine

By dhoffmanlatter

Ingredients

• 1 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) butter
• 1/4 cup(s) sliced almonds
• 3 clove(s) garlic
• 1/2 cup(s) fat free half and half
• 1 large egg
• 1/3 cup(s) all-purpose flour
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) cayenne pepper
• 1 pound(s) catfish
• 2 tablespoon(s) lemon juice

Details

Servings 4

Preparation

Step 1

1) Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.

2) Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any of the leftover mixtures.)

3) Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.

4) Return the pan with the garlic-almond sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish, sprinkle with parsley and serve.