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| Pan-fried catfish with pecan, parsley, lemon butter. |
Patrick had seen this prepared on Cooking at Home with Dan Eaton and made this for lunch the other day. The nice fresh never frozen farm-raised catfish fillets came from Whole Foods.
SERVES:3
INGREDIENTS:
• three catfish fillets
• 1/2 cup buttermilk
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
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| Pecans and parsley. |
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
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| Pan fry in butter after dredging in buttermilk and flour. |
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
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| Cook until golden brown on each side. |
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
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| Add lemon juice to pecan butter. |
10. Serve the cooked fish with the pecan butter right on top.
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| Ready to eat with a side of 3-bean salad. |
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf SERVES: 2
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf SERVES: 2
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
SERVES: 2
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
SERVES: 2
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
SERVES: 2
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
INGREDIENTS:
• two 7-ounce catfish fillets
• 1/2 cup buttermilk (see hints below)
• 1 large egg
• salt to taste
• 1/2 - 3/4 cup all-purpose flour
• 1 tsp Cajun spice rub (or more to taste)
• 3 Tbs butter for frying fish
• 1/3 cup rough chopped pecans
• 2-3 Tbs rough chopped parsley
• 2-3 Tbs fresh lemon juice
• 2 Tbs butter for sauce
PROCEDURE:
1. Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
2. Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
3. At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
4. When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
5. Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
6. You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
7. When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
8. And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
9. Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
10. Serve the cooked fish with the pecan butter right on top.
- See more at: http://charlotte.twcnews.com/content/lifestyles/cooking_at_home/704864/pan-fried-catfish-with-pecan--parsley-and-lemon-butter#sthash.mH5xbwre.dpuf
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