Hattie's Pecan-Crusted Catfish with Lemmon Butter Sauce
Taylor
ingredients
- 4 catfish fillets
- 1 pint of buttermilk
- 1 cup of Japanese bread crumbs
- 1/2 cup of pecan peices
- 2 Tbsp. fresh parsley
- 1/4 cup canola oil
- salt and pepper to taste
- Sauce:
- 1/2 bottle of white wine
- 3 Tbsp. heavy cream
- juice of 1/2 lemon
- 1/2 lb. unsalted butter, softened and cubed
directions
- 1
Preheat oven to 400°.
- 2
Place catfish in bowl with buttermilk. Process pecan peices and parsley until finely ground and place in seperate bowl with bread crumbs. Salt and pepper. Remove catfish from buttermilk and place in bread crumb mixture. Press misture into fish to make crust. Heat canola oil in a large pan. Cook for 1-2 minutes on each side, until golden brown. Finish in oven for about 6 minutes.
- 3
In a non-reactive pan, cook wine at high heat untli reduced by 2/3. Add heavy cream, and reduce by 1/3. Turn off heat and whisk in cuves of butter. Season with lemon juice and salt. Serve fillet with sauce.
Source: Taylor
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