Catfish With Pecans

Recipe Ingredients

		Catfish
6		Catfish fillets - 6 oz.
8 oz	227g	Pecans
10 oz	284g	Flour
3 tablespoons	45ml	Vegetable oil or butter
		Sauce
1		Cucumber - peeled, seeded and (large)
		Finely diced
1/8 teaspoon	0.6ml	Vanilla extract
		Salt and pepper to taste
5		Plum tomatoes - peeled
		Seeded and finely diced

Recipe Instructions

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 saute 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.

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

Source:
LHJ Recipes

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