Thursday, December 18, 2014

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Pan Fried Catfish with Pecan, Parsley and Lemon Butter

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CNY/NNY/S. Tier: Pan Fried Catfish with Pecan, Parsley and Lemon Butter
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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'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. ClientIP:, UserAgent: CCBot/2.0 ( Profile: TWCSAMLSP