Catfish frangelico
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Catfish frangelico
  Catfish    Seafood  
Last updated 6/12/2012 12:46:51 AM. Recipe ID 7321. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Catfish frangelico
 Categories: Seafood
      Yield: 4 Servings
      4    5-8 oz. catfish fillets
      3 oz Cooking oil; to saute
      2 c  Flour
      1 c  Pecan halves
      1 oz Frangelico liquor
      1 oz White wine
      1 ts Lemon juice
      2 c  Heavy cream
           Salt; to taste
           Cayenne pepper; to taste
    1/2    Butter
           -----egg wash-----
      2    Eggs
    1/2 c  Milk
  Place saute pan on medium high heat and add cooking oil. Dip catfish
  fillets in egg wash and then into white flour. Saute in hot oil until
  nicely browned (3-5 min.) Reserve fillets to warm pan for holding.
  Saute pecans in remaining oil for about 1 minute. Deglaze pan with
  Frangelico liquor. Add white wine and lemon. Bring to a boil. Add
  cream and return to a boil, reduce this by half, season to taste with
  salt and cayenne pepper. Add butter and swirl pan slowly over burner
  until all butter is incorporated.  Do not boil after adding butter.
  Place 1 catfish fillet on each of four plates and spoon 1/4 of sauce
  over each fillet.
  Yield:  4 servings.

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 7321 (Apr 03, 2005)

[an error occurred while processing this directive]