Catfish Fillets with Pecan-Butter Sauce Recipe

Name: Catfish Fillets with Pecan-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each; cajun or creole seasoning; 1 tablespoon plus 1 teaspoon all purpose flour; 1 tablespoon oil, preferably canola or corn oil; 1 tablespoon unsalted butter; 1/2 cup seafood stock or bottled clam juice; Juice of 1 lemon; 2 teaspoons worcestershire sauce; salt to taste, optional; 1/4 cup chopped pecans, toasted; 2 tablespoons minced parsley

Servings: persons

1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each
cajun or creole seasoning
1 tablespoon plus 1 teaspoon all purpose flour
1 tablespoon oil, preferably canola or corn oil
1 tablespoon unsalted butter
1/2 cup seafood stock or bottled clam juice
Juice of 1 lemon
2 teaspoons worcestershire sauce
salt to taste, optional
1/4 cup chopped pecans, toasted
2 tablespoons minced parsley

1
Rub the catfish fillet pieces with as much Cajun or Creole seasoning as you wish.
2
Lightly dust each piece of fish with the flour.
3
Warm the oil and butter together over medium-low heat.
4
Add the fish pieces, and cook them 3 minutes on each side.
5
Thin fillets (about 1/3 inch) will cook completely in 6 minutes and begin to flake; fat fish will be a little underdone.
6
Both states are acceptable at this stage.
7
Pour in the stock, lemon juice, and Worcestershire sauce.
8
Remove the fillets that are cooked through as soon as they are coated with the sauce.
9
Fillets that require longer cooking can simmer in the sauce another minute or two.
10
Transfer the fillets to individual plates or a platter.
11
Stir the salt (if needed), pecans, and parsley into the sauce, and spoon equal portions over each piece of fish.
12
Serve the fish immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds catfish fillets, cut into four pieces about 6 ounces each, cajun or creole seasoning, 1 tablespoon plus 1 teaspoon all purpose flour, 1 tablespoon oil, preferably canola or corn oil, and more.

Yes, Catfish Fillets with Pecan-Butter Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Catfish Fillets with Pecan-Butter Sauce

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