Catfish Pecan With Lemon Thyme Pecan Butter Dee Dees Recipes

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SOUTHERN PECAN CATFISH



Southern Pecan Catfish image

I coat the catfish in pecans, then top it with a thick, rich cream sauce. It looks like you spent all day on it, but it's actually very speedy to prepare. Garnish it with lemon wedges, parsley or more chopped pecans if you desire. -Mary Ann Griffin, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup finely chopped pecans, divided
1/2 cup cornmeal
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 catfish fillets (6 ounces each)
1/2 cup butter, divided
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 to 2 tablespoons minced fresh parsley

Steps:

  • In a shallow bowl, combine 1/2 cup pecans, cornmeal, 1/2 teaspoon salt and 1/2 teaspoon pepper. Coat catfish with pecan mixture. , In a large skillet, melt 1/4 cup butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., In the same skillet, melt remaining butter over medium heat. Add remaining pecans; cook and stir for 1 minute. Add the cream, lemon juice and remaining salt and pepper; cook and stir for 1 minute. Stir in parsley. Serve with catfish.

Nutrition Facts : Calories 633 calories, Fat 59g fat (24g saturated fat), Cholesterol 122mg cholesterol, Sodium 856mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 4g fiber), Protein 12g protein.

CATFISH PECAN



Catfish Pecan image

Great catfish baked with a cornmeal crust and sprinkled with crushed pecans.

Provided by Deborah Westbrook

Categories     Seafood     Fish     Catfish

Time 20m

Yield 5

Number Of Ingredients 8

½ cup cornmeal
1 teaspoon salt
¼ teaspoon ground black pepper
1 ¼ pounds catfish
3 tablespoons vegetable oil
½ cup pecans, finely crushed
5 wedges lemon, for garnish
5 sprigs fresh parsley, for garnish

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • In a large bowl, mix the cornmeal, salt and pepper. Dip the catfish in the cornmeal mixture; coating well.
  • Place catfish on a flat, greased baking sheet. Pour the oil over the fish.
  • Bake in the preheated oven for 15 minutes or until catfish flakes easily when tested with a fork. Sprinkle with pecans toward the end of the cooking period.
  • Garnish with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 371.7 calories, Carbohydrate 15.9 g, Cholesterol 53.3 mg, Fat 25.9 g, Fiber 3.3 g, Protein 20.7 g, SaturatedFat 4.1 g, Sodium 542.3 mg, Sugar 0.9 g

CATFISH PECAN WITH LEMON THYME PECAN BUTTER - DEE DEE'S



Catfish Pecan with Lemon Thyme Pecan Butter - Dee Dee's image

This is one of the best if not the best catfish dishes I've ever tasted. I found this recipe in my 2005 Southern Living Cookbook. I can't claim this recipe but I do claim it's tried and true!

Provided by Diane Atherton

Categories     Fish

Time 15m

Number Of Ingredients 12

1 1/2 c pecan halves, divided
3/4 c all-purpose flour
1 1/2 tsp creole seasoning, divided
1 large egg
1 c milk
8 6-ounch catfish, flounder, redfish, or bass fillets
1 c butter, divided
2 large lemons, halved
1 Tbsp worcestershire sauce
6 large fresh thyme sprigs
kosher salt and pepper to taste
fresh thyme, lemon slices for garnishes

Steps:

  • 1. PROCESS ¾ cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside.
  • 2. WHISK together eggs and milk in large bowl, and set aside.
  • 3. SPRINKLE both sides of fillets evenly with remaining ½ teaspoon Creole seasoning.
  • 4. DIP catfish fillets in egg mixture, draining off excess; dredge fillets in pecan mixture, coating both sides, shake off excess.
  • 5. MELT 2 tablespoon butter in a large nonstick skillet over medium heat until butter starts to bubble. Place 2 fillets in skillet, and cook 2 to 3 minutes on each side or until golden brown. Drain on a wire rack in a jellyroll pan, and keep warm in a 200º oven. WIPE skillet clean, and repeat procedure with remaining fillets.
  • 6. WIPE skillet clean. Melt remaining ½ cup butter in skillet over high heat; add remaining ¾ cup pecans, and cook, stirring occasionally, 2 to 3 minutes or until toasted. Squeeze juice from lemon halves into skillet; place lemon halves cut side down in skillet. Stir in Worcestershire sauce, thyme, salt, and pepper, and cook 30 seconds or until thyme wilts and becomes very aromatic. Remove and discard lemon halves and wilted thyme.
  • 7. PLACE fish on a serving platter; spoon pecan mixture over fish. Garnish, if desired.
  • 8. NOTE: It's important to wipe the skillet clean each time this recipe calls for wiping it clean or you will end up with some burnt crust.

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.

CATFISH WITH PECAN BUTTER



Catfish with Pecan Butter image

-Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 19

1 cup butter, softened
1/2 cup chopped pecans, toasted
1 teaspoon lemon juice
Dash hot pepper sauce
2 eggs, lightly beaten
1 cup milk
1 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
6 catfish fillets (6 ounces each)
Oil for frying
Lemon wedges

Steps:

  • In a food processor, combine the butter, pecans, lemon juice and pepper sauce; cover and process until smooth. Set aside., In a shallow dish, combine the eggs and milk. In another shallow dish, combine the cornmeal, flour and seasonings. Dip fillets in egg mixture, then coat with the flour mixture., In a large skillet, heat 1/4 in. oil over medium heat. Fry fillets in batches for 5-6 minutes on each side, or until fish flakes easily with a fork. Remove from the skillet and keep warm. Serve with pecan butter and lemon wedges.

Nutrition Facts :

EASY BAKED CATFISH WITH LEMON GARLIC BUTTER



Easy Baked Catfish with Lemon Garlic Butter image

Provided by heartland-catfish

Time 30m

Number Of Ingredients 9

2 Heartland Catfish Fillets
¼ Cup of French Fried Onions
¼ Cup of Roasted Red Peppers, diced
2 Cloves of Garlic, minced
2 Teaspoons of Roasted Garlic Seasoning
2 Tablespoons of Butter, cut into 4 equal parts
1 Lemon, halved
Fresh Parsley, chopped
Salt and Pepper, to taste

Steps:

  • your oven to 400 degrees.
  • 2 Heartland Catfish fillets, frozen or thawed, on a foil-lined baking sheet.
  • juice from half a lemon over the fillets. Place 2 pats of butter on each fillet. Top with minced garlic.
  • each fillet with roasted garlic seasoning, salt and pepper. Add diced roasted red peppers on top of each fillet.
  • fried onions onto each fillet. Top fillets with chopped parsley.
  • in pre-heated oven for 15-20 minutes. Add 5 minutes to the cook time for frozen fillets.
  • with fresh parsley and sliced lemons.

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