Southern Pecan Catfish

***This recipe was found in "Best Simple Recipes"***

Prep/Total Time: 30 minutes

1 C finely chopped pecans, divided
1/2 C cornmeal
1 tsp salt, divided
1 tsp pepper, divided
4 catfish fillets (6 oz. each)
1/2 C butter, divided
1/2 C heavy whipping cream
2 T lemon juice
1 to 2 T minced fresh parsley

In a shallow bowl, combine 1/2 C pecans, cornmeal, 1/2 tsp salt and 1/2 tsp pepper. Coat catfish with pecan mixture. In a large skillet, melt 1/4 C butter over medium-high heat; fry fillets for 6-7 minutes on each side or until fish flakes easily with 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 minutes. Stir in the parsley. Spoon over catfish.

Yield: 4 servings


I have never cooked catfish before but it was surprisingly easy to find at the store, and my family loves fish so I thought I'd try it. For some reason, because there were pecans in the recipe, I thought maybe this would be sweet but of course, there are no sweet items in the ingredients!! It was really good and really quick, as are most of the recipes I've tried this week. My kids liked it and my husband loved it. (The sauce really added something to it, too!)

Family Chef's Grade: A-