Pecan Butter Catfish 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 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 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

PECAN BUTTER CATFISH



Pecan Butter Catfish image

Catfish is a staple of Southern diet and joy to a Southerner's taste buds. This is a little fancier than fried catfish but very tasty.

Provided by Debbie Quimby

Categories     Other Sauces

Number Of Ingredients 10

1 c flour
1 tsp salt
1/4 tsp red pepper
1 tsp lemon rind, grated
2 lb catfish filets, 4-5 oz each
1/4 c butter
1/4 c butter, melted
1 Tbsp lemon juice
1 tsp worcestershire sauce
1/2 c pecans, finely chopped

Steps:

  • 1. Mix the flour, salt, red pepper and lemon rind together.
  • 2. Roll catfish filets in mixture and coat well on both sides.
  • 3. In a skillet, over medium heat, melt 1/4 cup butter and cook the catfish until lightly brown on each side.
  • 4. Spray 8x12 inch casserole dish with cooking spray and place filets in dish.
  • 5. Mix 1/4 cup melted butter, lemon juice, and worcestershire sauce together. Spread over the filets. Sprinkle pecans on top.
  • 6. Bake at 350 degrees for 12 minutes or until fish flakes easily with a fork.

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 BROWN BUTTER-PECAN SAUCE



Catfish with Brown Butter-Pecan Sauce image

My husband is from the Midwest and grew up eating fried catfish. This dish is one of his favorites, and yet the rich, toasty pecans and tangy citrus are a perfect complement to any fish. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon zest
2 teaspoons lemon juice
Lemon wedges

Steps:

  • In a shallow dish, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and turn to coat. In a large skillet, heat 2 tablespoons butter over medium-high heat, add fillets. Cook until fish just begins to flake easily with a fork, 2-4 minutes on each side. Remove fish to a serving platter and keep warm., In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon zest and juice. Serve with fish and lemon wedges.

Nutrition Facts : Calories 574 calories, Fat 46g fat (15g saturated fat), Cholesterol 125mg cholesterol, Sodium 507mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 3g fiber), Protein 30g protein.

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.

CATFISH AND OKRA WITH PECAN BUTTER SAUCE



Catfish and Okra with Pecan Butter Sauce image

Categories     Fish     Nut     Tomato     Vegetable     Roast     Quick & Easy     Dinner     Pecan     Seafood     Okra     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

1 (10-oz) package frozen whole baby okra, thawed and rinsed
12 oz grape tomatoes (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 (1/2-lb) catfish fillets
2 teaspoons Old Bay seasoning
1 (10-oz) package frozen corn, thawed
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans (2 oz), coarsely chopped
1 teaspoon fresh lemon juice
Garnish: lemon wedges

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 500°F.
  • Toss okra and tomatoes with oil, salt, and pepper in a bowl. Spread in a large shallow baking pan and roast in lower third of oven until tomato skins begin to burst, about 10 minutes.
  • Meanwhile, pat fillets dry and arrange in another large shallow baking pan. Sprinkle both sides with 1 1/2 teaspoons (total) Old Bay seasoning.
  • When tomato skins begin to burst, add corn to vegetables in lower third of oven and put fish in upper third of oven. Roast fish and vegetables until fish is just cooked through, about 10 minutes.
  • While fish roasts, melt butter in a 10-inch heavy skillet over moderate heat, then add pecans and remaining 1/2 teaspoon Old Bay seasoning. Cook, stirring occasionally, until nuts are golden and butter is deep golden, about 3 minutes. Remove from heat and stir in lemon juice. Serve fish over vegetables and top with sauce.

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE



Sauteed Catfish Fillets with Pecan Butter Sauce image

Categories     Fish     Sauté     Mardi Gras     Pecan     Gourmet

Yield Serves 6

Number Of Ingredients 11

all-purpose flour seasoned with salt and pepper for dredging the fish
1 large egg
3 tablespoons water
six 6- to 8-ounce catfish fillets
about 1/3 cup vegetable oil for sautéing the fish
1/4 cup minced onion
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans, toasted lightly and chopped fine
1 tablespoon fresh lemon juice plus 6 lemon wedges for garnish
Tabasco to taste

Steps:

  • Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
  • In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

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2012-01-30  · Pecan butter is the least finicky all-natural nut butter I’ve come across. Toasted pecans meld together in a food processor, turning into silky smooth, …
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  • Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don’t let them burn!). This will take about 4 to 8 minutes.
  • Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. Then blend the pecans, pausing to scrape down the sides with a spatula often. The mixture will be crumbly at first, but will eventually blend into super-creamy goodness. Be careful not to let the mixture get too hot, which seems to cause oil separation. You might have to stop and let the mixture/machine cool down for a bit just to be safe. The amount of blending time required really depends on your machine—my old food processor took ten to fifteen minutes to turn the pecans into pecan butter, but my fancy Blendtec and Vitamix blenders can turn it into butter in a minute or two.
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  • Pour into a small jar, seal it with a lid, and store it in the refrigerator for good measure. This pecan butter will keep well, refrigerated, for up to 1 month or so—obviously, don’t eat it if you see or smell any signs that it has gone bad.
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CATFISH WITH PECAN BROWN BUTTER RECIPE - DAMON LEE FOWLER ...
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  • 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.
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CATFISH WITH PECAN BUTTER RECIPES
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.
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PECAN BUTTER CATFISH RECIPES
Pecan Butter Catfish Recipes PECAN BUTTER CATFISH. Catfish is a staple of Southern diet and joy to a Southerner's taste buds. This is a little fancier than fried catfish but very tasty. Provided by Debbie Quimby. Categories Other Sauces. Number Of Ingredients 10. Ingredients; 1 c flour: 1 tsp salt : 1/4 tsp red pepper: 1 tsp lemon rind, grated: 2 lb catfish filets, 4-5 oz each: 1/4 c butter: 1 ...
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CATFISH PECAN MEUNIERE | EMERILS.COM
When the butter foams, add the pecans and stir constantly for about 1 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from heat. Add the salt, cayenne, and remaining 6 tablespoons butter, broken into small chips, and stir until the butter melts completely.
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Top Asked Questions

How do you make toasted pecans?
Instructions 1 Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant (don’t let them burn!). ... 2 Pour the toasted pecans into a food processor or high-speed blender and let them cool for several minutes. ... 3 Add a pinch of sea salt and a dash of cinnamon (if using). ... More items...
What is pecan butter?
Pecan butter is a rich, spreadable nut butter that’s chock full of healthy fats and tastes like pecan pie.
How long does pecan butter last in the fridge?
This pecan butter will keep well, refrigerated, for up to 1 month or so—obviously, don’t eat it if you see or smell any signs that it has gone bad. This pecan butter is only as good as the pecans you put it in it.

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