Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Â Â all-purpose flour seasoned with salt and pepper for dredging the fish
- 1 lrg egg
- 3 Tbsp. water
- Â Â six (6- to 8-oz) catfish fillets
- 1/3 c. vegetable oil for sauteing the fish about
- 1/4 c. chopped onion
- 1 x garlic clove chopped
- 3/4 stk unsalted butter (6 Tbsp.)
- 1/2 c. pecans toasted lightly and minced fine
- 1 Tbsp. fresh lemon juice plus 6 lemon wedges for garnish
- Â Â Tabasco to taste
Direcciones
- Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mix, letting the excess drip off, and dredge
- it in the flour again, shaking off the excess. Transfer the fish as it is
- coated to a wax paper-lined baking sheet. In a large skillet heat 2 Tbsp. of the oil over moderately high heat till it is warm but not smoking and in it saute/fry the fish in batches, adding the remaining oil as necessary, for 2 to 3 min on each side, or possibly till it just flakes.
- Transfer the fish to paper towels to drain and keep it hot, covered.
- In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, till they are softened, add in the pecans, and cook the mix over moderately high heat, swirling the skillet, till the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.
- Serves 6.
