Try this Pecan-Crusted Catfish recipe, or contribute your own.Suggest a better description
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 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 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. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Upperline Restaurant, New Orleans Posted to MC-Recipe Digest by Carriej999
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|Serving Size: 1 Serving (462g)|
|Recipe Makes: 4|
|Calories from Fat: 814 (80%)|
|Amt Per Serving||% DV|
|Total Fat 90.5g||121 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 33.1g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 276.8mg||85 %|
|Sodium 160.9mg||6 %|
|Potassium 742.1mg||20 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 17.2g|
|Protein 31.8g||45 %|
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Calories per serving: 1014
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