Catfish with pecans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Catfish fillets - 6 oz. | |
| 8 | ounces | Pecans |
| 1 | large | Cucumber, peeled, seeded and |
| Finely diced | ||
| ⅛ | teaspoon | Vanilla extract |
| 10 | ounces | Flour |
| 3 | tablespoons | Vegetable oil or butter |
| Salt and pepper to taste | ||
| 5 | Plum tomatoes, peeled, | |
| Seeded and finely diced | ||
Directions
CATFISH
SAUCE
Prepare the sauce by bringing cream, cucumber and vanilla to a boil.
Reduce slightly. Whisk in butter one piece at a time. Season with salt and pepper. Add tomatoes. Set aside.
Grind pecans and flour in food processor to make "Pecan Meal". Dredge fillets in meal and saute in non-stick pan over high heat until done and nice color. Spoon sauce onto warm plates. Arrange fillets on pool of sauce. Garnish with lemon slices.
Serves 6.
January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000
Submitted By FRED TOWNER On 10-12-94
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