Best Sauteed Catfish Fillets With Pecan Butter Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CATFISH WITH PECAN BROWN BUTTER



Catfish With Pecan Brown Butter image

Catfish fillets are sauced with a lemony pecan brown butter and served with grits and greens for a wonderfully satisfying & quick down-home Southern meal. Quick, Soft, Sexy Grits #133161 are a perfect accompaniment to this catfish. Use a mix of greens for the vegetable dish, selecting your favorites such as kale, collards, escarole, mustard, Swiss Chard and beet greens; kale and collards will take slightly longer to cook. Simply pile greens in to a sauce pan with butter and small amount of water, cover and cook over high until wilted and tender, 2 - 3 minutes. Drain and keep warm. Point up the lemony and nutty flavors in this catfish dish by serving a full-bodied but bright Pinot Gris.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

6 tablespoons unsalted butter
4 (6 ounce) catfish fillets
salt
fresh ground pepper
1 pinch cayenne pepper
1/3 cup all-purpose flour
1/2 cup pecans, halved lengthwise
1 finely grated lemon, zest of
2 teaspoons fresh lemon juice
lemon wedge, for serving

Steps:

  • Melt 2 tablespoons of the butter in a large skillet. Season the catfish fillets with salt and pepper and the cayenne. Coat the catfish fillets lightly with flour, then add them to the skillet and cook over moderately high heat, turning once, until golden brown on both sides and cooked though, about 10 minutes. Transfer the catfish fillets to a platter; tent with foil and keep warm.
  • Melt the remaining 4 tablespoons of butter in the skillet. Add the pecans and cook over moderately high heat, until the pecans and butter are browned and fragrant, about 3 minutes. Stir in the lemon zest and juice and season with salt. Spoon the pecan butter over the catfish fillets and serve immediately with lemon wedges.

SEARED CATFISH CREOLE



Seared Catfish Creole image

A fast and easy but tasty and delicious catfish preparation with bite. You can vary the recipe by adding a layer of honey or using honey mustard. Also great with tuna!

Provided by GIRLYGRRL6

Categories     Seafood     Fish     Catfish

Time 20m

Yield 8

Number Of Ingredients 5

4 whole catfish, cleaned with head and tail removed
½ cup prepared yellow mustard
¼ cup cracked black pepper
¼ cup olive oil
¼ cup butter

Steps:

  • Pat the catfish dry, and spread a layer of mustard over the surface. Place the cracked pepper onto a plate, and press the coated catfish into the pepper so it is well covered.
  • Heat the olive oil and butter in a large skillet over medium-high heat. Fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Nutrition Facts : Calories 330.9 calories, Carbohydrate 2.9 g, Cholesterol 100.2 mg, Fat 23.9 g, Fiber 1.4 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 326 mg, Sugar 0.2 g

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE



Palace Cafe Catfish Pecan With Meuniere Sauce image

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.

Provided by Molly53

Categories     Catfish

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

Steps:

  • To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
  • Trim all fat from fillets.
  • Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
  • Pour into a pie pan.
  • Add salt and pepper to flour; place into another pie pan.
  • Beat the eggs and milk together.
  • Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
  • Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
  • To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
  • Remove from heat and whisk in butter.
  • Serve over the cooked fish and garnish with roasted whole pecans.

PECAN-CRUSTED CATFISH



Pecan-Crusted Catfish image

Categories     Milk/Cream     Fish     Bake     Sauté     Pecan     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

Sauce
1 cup dry white wine
1/4 cup fresh lemon juice
1 tablespoon Worcestershire sauce
2 large garlic cloves, minced
1/2 cup whipping cream
3 tablespoons chilled unsalted butter, cut into pieces
Fish
1/2 cup (about) all purpose flour
1 cup whole milk
1 large egg
4 6- to 8-ounce catfish fillets
1 cup finely chopped pecans
1 tablespoon vegetable oil

Steps:

  • For sauce:
  • Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season sauce to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan.
  • Meanwhile, prepare fish:
  • Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour.
  • Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes.
  • Transfer catfish fillets to plates. Serve catfish with sauce.

Related Topics