wholesale customers - click here Frontier Wholesale
basket masthead my account my account
Logo home
 

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 10 min

Servings: 4

Recipe By: Gwin Grogan Grimes

From:  Cook West: Nuts!
Used with permission of Rio Nuevo

Other Main Dishes
Other Seafood

print version

create accountlogin

SHOPPING CART
is Empty
FREE SHIPPING
on orders $75 or more*

NEWSLETTERS
STORE LOCATOR

JOIN GRASSROOTS ADVISORS
Earn rewards for your opinions.

Pecan Catfish

Ground pecans are sometimes available where nuts are sold and are labeled "pecan meal." It's a great shortcut and usually less expensive than buying pecan halves and grinding them.

Ingredients
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 cups ground pecans
1 tablespoon sweet paprika
2 teaspoons salt
2 teaspoons ground white pepper
1 teaspoon dry mustard
3  eggs
1 cup buttermilk
4  skinless catfish fillets
1 stick unsalted butter (1/2 cup)
Directions
In a shallow pan, blend the flour, cornmeal, pecans, paprika, salt, pepper and mustard.

In a wide bowl, whisk together the eggs and buttermilk until well mixed.

Dip each catfish fillet into the egg-buttermilk mixture, then place in the breading mixture. Turn to coat both sides evenly.

In a large frying pan, melt the butter over medium-high heat. Test the heat by placing a pinch of the breading mixture in the pan. If it sizzles, it's ready. Place the fillets in a single layer in the hot pan and cook for about 5 minutes. Carefully turn over and cook for another 3 minutes, or until the fish is done. It will be firm and, when cut open, will flake easily.
 

Connect With Us:

Hide sitemap