Best 5 Pecan Butter Catfish Recipes

CATFISH WITH BROWN BUTTER-PECAN SAUCE

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.

CATFISH AND OKRA WITH PECAN BUTTER SAUCE

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.

CATFISH WITH PECAN BROWN BUTTER

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.

PECAN BUTTER CATFISH

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

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.