two 7-ounce catfish fillets
1/2 cup buttermilk (see hints below)
1 large egg
salt to taste
1/2 - 3/4 cup all-purpose flour
1 tsp Cajun spice rub (or more to taste)
3 Tbs butter for frying fish
1/3 cup rough chopped pecans
2-3 Tbs rough chopped parsley
2-3 Tbs fresh lemon juice
2 Tbs butter for sauce
Add 1/2 cup buttermilk to a large pie dish and beat 1 large egg into that and then add the catfish fillets and toss to coat.
Use another pie dish to combine 1/2 -3/4 cup all-purpose flour with 1 tsp Cajun spice rub.
At some point, before cooking the fish, you'll need to rough chop about 1/3 cup pecans and also rough chop 2-3 Tbs of fresh parsley.
When it comes time to cook the fish, season it with a little salt if you like and lightly dredge it on both sides in the seasoned flour.
Then saute it in a large, heavy bottomed nonstick pan or cast iron skillet in 2 - 3 Tbs melted butter on medium high heat.
You want the catfish to be golden brown on both sides and cooked through....it's going to take around 7 - 8 minutes total.
When the fish is cooked to your liking, carefully take it out of the pan and put it on a clean plate to rest.
And then add a couple more Tbs of butter to the pan and turn the heat down to medium low and add the pecans.
Let those toast for a minute and then squeeze in a couple of Tbs of fresh lemon juice and add the chopped parsley and it's good to go.
Serve the cooked fish with the pecan butter right on top.
Add a tsp of vinegar or lemon juice to regular milk and substitute that if you don't have buttermilk.
Serve with simply roasted potatoes, or mashed potatoes or rice.