Sauteed Catfish Fillets with Pecan Butter Sauce

Name: Sauteed Catfish Fillets with Pecan Butter Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms catfish fillets; 1 large egg; 1 garlic clove, minced; 1 Tbsp fresh lemon juice plus 6 lemon wedges for garnish; 59 milliliters minced onion; 118 milliliters pecans, toasted lightly and chopped fine; 6 servings all-purpose flour seasoned with salt and pepper for dredging the fish; 6 servings Tabasco to taste; 6 Tbsps 3/4 stick unsalted butter; 79 milliliters about vegetable oil for sautéing the fish; 3 Tbsps water

Sauteed Catfish Fillets with Pecan Butter Sauce might be just the main course you are searching for. This recipe makes 6 servings with 441 calories, 30g of protein, and 35g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have lemon juice plus 6 lemon wedges, vegetable oil, onion, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess.

Ingredients you will need

Catfish Fillets

All Purpose Flour

Water

Dip

Egg

Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Baking Sheet

Wax Paper

Frying Pan

Transfer the fish to paper towels to drain and keep it warm, covered.

Ingredients you will need

Fish

Equipment you will use

Paper Towels

In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

Ingredients you will need

Salt And Pepper

Lemon Juice

Lemon Wedge

Hot Sauce

Butter

Garlic

Pecans

Onion

Sauce

Fish

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

1kilograms

catfish fillets 1large

egg 1

garlic clove, minced 1Tbsp

fresh lemon juice plus 6 lemon wedges for garnish 59milliliters

minced onion 118milliliters

pecans, toasted lightly and chopped fine 6servings

all-purpose flour seasoned with salt and pepper for dredging the fish 6servings

Tabasco to taste 6Tbsps

3/4 stick unsalted butter 79milliliters

about vegetable oil for sautéing the fish 3Tbsps

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish Fillets works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.