| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Vegetables |
|
May 1992 |
1 |
servings |
INGREDIENTS
|
|
All-purpose flour seasoned with salt and |
|
|
; pepper for dredging the fish |
| 1 |
lg |
Egg |
| 3 |
tb |
Water |
|
|
Six; (6- to 8-ounce) |
|
|
; catfish fillets |
| 1/3 |
c |
Vegetable oil for sauteing the fish; about |
| 1/4 |
c |
Minced onion |
| 1 |
|
Garlic clove; minced |
| 3/4 |
|
Stick unsalted butter; (6 tablespoons) |
| 1/2 |
c |
Pecans; toasted lightly and |
|
|
; chopped fine |
| 1 |
tb |
Fresh lemon juice plus 6 lemon wedges for |
|
|
; garnish |
|
|
Tabasco to taste |
INSTRUCTIONS
Have ready in separate shallow dishes the flour, and the egg beaten with
the water. Dredge each catfish fillet in the flour, shaking off the excess,
dip it in the egg mixture, letting the excess drip off, and dredge it in
the flour again, shaking off the excess. Transfer the fish as it is coated
to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of
the oil over moderately high heat until it is hot but not smoking and in it
saute the fish in batches, adding the remaining oil as necessary, for 2 to
3 minutes on each side, or until it just flakes. Transfer the fish to paper
towels to drain and keep it warm, covered.
In a skillet cook the onion and the garlic in the butter over moderately
low heat, stirring, until they are softened, add the pecans, and cook the
mixture over moderately high heat, swirling the skillet, until the butter
is browned and the pecans are toasted well. Stir in the lemon juice, the
Tabasco, and salt and pepper to taste. Divide the fish among 6 heated
plates, spoon the butter sauce over it, and garnish each serving with a
lemon wedge.
Serves 6.
Gourmet May 1992
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