"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Catfish Pecan with Lemon-Thyme-Pecan Butter Recipe

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This recipe for Catfish Pecan with Lemon-Thyme-Pecan Butter, by , is from Snow Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jana Campbell
Added: Thursday, October 30, 2008


1 cups pecan halves, divided
cup all-purpose flour
1 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 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 teaspoon of 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 to 3 minutes on each side or until golden. Drain on a wire rack in a jellyroll pan, and keep warm in a 200 degrees oven. Wipe skillet clean, and repeat procedure with remaining fillets.

WIPE skillet clean. Melt remaining cup butter in skillet over high heat; add remaining 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. Garnish, if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This fish recipe comes from a true "coonass" girl friend..meaning Louisiana girl friend with no insult intended. I doubt you can get catfish out West but we do eat it here in the South.




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