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LOCATION: Recipes >> Fish >> Catfish Pecans 02

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Pecan-Crusted Catfish
Serving Size : 4

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 unsalted butter, chilled, cut into pieces

1/2 cup all-purpose flour
1 cup whole milk
1 large egg
4 catfish fillets
1 cup pecans, finely chopped
1 tablespoon vegetable oil

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 400F. 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.


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