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    Catfish: Fried Catfish with Pecan Sauce

    Source of Recipe

    From "The Glory of Southern Cooking" by James Villas

    List of Ingredients

    The Sauce:
    ◦ cup toasted pecans, chopped
    ◦ 4 tablespoons ( stick) butter, melted
    ◦ 1 teaspoon fresh lemon juice
    ◦ teaspoon Worcestershire sauce
    ◦ Tabasco sauce to taste

    The Catfish:
    ◦ 1 cup white cornmeal
    ◦ cup all-purpose flour
    ◦ teaspoon salt
    ◦ teaspoon freshly ground black pepper
    ◦ 2 pounds fresh catfish fillets, rinsed and patted dry with paper towels
    ◦ Vegetable oil for frying


    To make the sauce, in a bowl combine all the ingredients and stir till well blended.

    To make the catfish, combine the cornmeal, flour, salt, and pepper on a plate and mix well. Dredge the catfish fillets in the mixture and place on another plate.

    In a large cast iron skillet, heat about inch of oil over moderate heat and, in batches if necessary, fry the fillets about 5 minutes on each side or till nicely browned. Drain on paper towels. To serve, spoon a little sauce over each fillet and serve hot.

    Makes 4 to 6 servings




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