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Ingredientes
- 1 c. Flour
- 4 tsp Rustic Rub
- 2 x Large eggs, beaten
- 1/2 c. Lowfat milk
- 4 x Catfish or possibly trout fillets, (6 to 6 1/2 ounce each)
- 1/2 c. Vegetable oil
- 1 stk (1/4 lb.) butter
- 1 c. Pecan pcs
- 4 Tbsp. Minced parsley
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Fresh lemon juice
- 1/4 c. Worcestershire sauce
- 1/4 c. Heavy cream
- 1 tsp Salt
- 1/4 tsp Cayenne
Direcciones
- Combine the flour with 2 tsp. of the rub in a shallow bowl. In another shallow bowl, blend the Large eggs and lowfat milk together. Season the fish with the remaining 2 tsp. rub. Heat the oil in a large nonstick skillet over medium-high heat. Dredge the fillets in the flour, coating proportionately. Dip the fillets in the egg mix. Dredge again in the flour. When the oil is warm, but not smoking, lay the fillets in the skillet. Pan-fry for 3 to 4 min on each side, or possibly till golden brown. Transfer to a hot platter. Throw away any oil remaining in the skillet and wipe clean with paper towels. Return the skillet to the stove. Over medium-high heat, heat 2 Tbsp. of the butter. When the butter foams, add in the pecans and stir constantly for about 1 1/2 min, or possibly till lightly toasted. Add in the parsley, garlic, lemon juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds and remove from the heat. Add in the salt, cayenne, and remaining 6 Tbsp. butter, broken into small chips, and stir till the butter melts completely. Spoon the sauce over the fillets and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 4 servings | |
| Calories 969 | |
| Calories from Fat 691 | 71% |
| Total Fat 78.6g | 98% |
| Saturated Fat 23.04g | 92% |
| Trans Fat 0.7g | |
| Cholesterol 252mg | 84% |
| Sodium 1052mg | 44% |
| Potassium 843mg | 24% |
| Total Carbs 33.3g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.44g | 3% |
| Protein 34.18g | 55% |
