Sautéed Catfish with Pecans
Catfish is now farm-raised and usually available year-round. If it is too pricey, or unavailable in your area, you can substitute any other firm-fleshed white fish with super-tasting results.
1/2 cup all-purpose flour
1 Tbsp salt
1/2 Tbsp pepper
1 Tbsp water
6 oz catfish fillets
1/2 cup vegetable oil
2 Tbsp butter or margarine
1/4 cup minced onion
1 clove garlic, minced
1/2 cup pecans, chopped
1 tsp lemon juice
Combine flour, salt and pepper in a shallow dish or on a piece of waxed paper. Combine egg and water in a small bowl. Dip fish in flour mixture, then in egg mixture, then in flour mixture again.
Meanwhile, heat oil in a medium skillet over medium heat. Add fish. Cook, turning once, for 4 minutes per side. Drain fish on paper towels.
Heat butter in a small skillet over medium heat. Add onion and garlic. Cook, stirring, until tender, about 5 minutes.
Add pecans to skillet. Raise heat to medium-high. Cook, stirring, until butter is browned and pecans are toasted. Add lemon juice. Serve fish with sauce.
For the most successful crust, make sure the fish is dried well with paper towels before dipping it first in flour, then in egg, then in flour again. If you want an even crispier crust, add 1 tablespoon cornstarch to the flour mixture.