PAN-FRIED CATFISH WITH SPICY PECAN GREMOLATA

Pan-Fried Catfish with Spicy Pecan Gremolata image

Gremolata, a citrusy minced herb mix, makes a flavorful garnish. This well-seasoned version, with pecans added, gives an unexpected nutty flavor to the catfish.- Laureen Pittman, Riverside, California

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1/2 cup packed fresh parsley sprigs
1/2 cup glazed pecans
2 tablespoons grated lemon zest
1 tablespoon grated orange zest
1 garlic clove, halved
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper
1 cup buttermilk
3/4 cup all-purpose flour
3/4 cup cornmeal
1-1/2 teaspoons Cajun seasoning
4 catfish fillets (6 ounces each)
1/2 cup canola oil

Steps:

Place the first seven ingredients in a food processor. Cover and process until chunky; set aside., Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture., In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata.

Nutrition Facts : Calories 586 calories, Fat 37g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 312mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.