Ingredients
1 cup finely chopped pecans, divided1/2 cup cornmeal1 teaspoon salt, divided1 teaspoon pepper, divided4 catfish fillets (6 ounces each)1/2 cup butter, divided1/2 cup heavy whipping cream2 tablespoons lemon juice1 to 2 tablespoons minced fresh parsley
Preparation
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.
