Pecan catfish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pond-raised catfish | |
| Salt; to taste | ||
| Pepper; to taste | ||
| 1 | Egg; beaten | |
| 1 | cup | Milk |
| All-purpose flour | ||
| ½ | cup | Margarine |
| ½ | cup | Pecans; chopped |
| 2 | Lemons; juice of | |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Fresh parsley; chopped, or 1 ts. dried parsley flakes |
| Lemon slices; for garnish | ||
| Fresh parsley; for garnish | ||
Directions
Salt and pepper catfish. Combine egg and milk. dip fish into egg mixture then dredge in flour. Brown in melted margarine in skillet until golden brown; remove and keep warm. Add pecans to skillet and brown lightly. Stir in lemon juice, Worcestershire sauce and parsley.
heat through and pour over fish. Garnish with lemon slices and parsley sprigs. Serve over a bed of rice, if desired.
SOURCE: Country Cooking published by Mississippi Farm Bureau Women, 1987 Contributed by Leta Carter Typed for you by Nancy Coleman Submitted By NANCY COLEMAN On 12-02-94