posted by Sue Freeman 05-31-98 4:14 PM
Catfish with Pecans
6 Catfish fillets - 6 oz.
8 oz Pecans
10 oz Flour
3 tb Vegetable oil or butter
Sauce
1 lg Cucumber, peeled, seeded and
Finely diced
1/8 ts Vanilla extract
Salt and pepper to taste
5 Plum tomatoes, peeled, seeded and finely diced
Prepare the sauce by bringing cream, cucumber and vanilla to a boil. Reduce slightly. Whisk in butter one piece at a time.
Season with salt and pepper.
Add tomatoes. Set aside.
Grind pecans and flour in food processor to make "Pecan Meal".
Dredge fillets in meal and sauté in non-stick pan over high heat until done and nice color.
Spoon sauce onto warm plates. Arrange fillets on pool of sauce. Garnish with lemon slices.
Serves 6.
January/February 1993 issue of Louisiana Conservationist Published by the Louisiana Department of
Wildlife and Fisheries P.O. Box 98000 Baton Rouge, LA 70898-9000