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Southern Pecan Catfish Ingredients: 1 cup finely chopped pecans, divided 1/2 cup cornmeal 1 teaspoon salt, divided 1 teaspoon pepper, divided 4 catfish fillets (6 ounces each) 1/2 cup butter, divided 1/2 cup heavy whipping cream 2 tablespoons lemon juice 1 to 2 tablespoons minced fresh parsley Directions: In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm. In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish. Yield: 4 servings.