FRENCH QUARTER CATFISH AMANDINE (WHOLE FOODS)

FRENCH QUARTER CATFISH AMANDINE (WHOLE FOODS) image

Yield 2 people

Number Of Ingredients 11

Previous Next

1/2 cup sliced blanched almonds
1/2 cup unbleached all-purpose flour
2 teaspoons paprika
sea salt, to taste
freshly ground pepper, to taste
2 catfish fillets, about 6 ounces each
3 tablespoons unsalted butter, divided
3 tablespoons extra virgin olive oil, divided
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley

Steps:

Toast almonds in a dry skillet until lightly golden, tossing once or twice, about 5 minutes. Set aside. On a large plate or shallow bowl, combine flour, paprika, salt and pepper. Dredge the catfish fillets in the seasoned flour. Shake off excess and set aside. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sauté fillets until they are golden brown on both sides, 3 to 4 minutes per side. Place the fillets on warm plates or platter. Wipe out pan and heat remaining butter and olive oil. Add the almonds and stir to coat. Stir in lemon juice and Worcestershire. Stir sauce thoroughly, season to taste and pour over catfish fillets. Sprinkle with chopped parsley and serve immediately.