Baked Catfish Creole
INGREDIENTS:
2 lb Catfish fillets
1 ts Salt
1 c Flour
1/4 ts Red pepper
1 ts Lemon rind; grated
1/2 c Butter
1/4 c Pecan; chopped
1 tb Lemon juice
1 tb Worcestershire sauce
2 lb Catfish fillets
1 ts Salt
1 c Flour
1/4 ts Red pepper
1 ts Lemon rind; grated
1/2 c Butter
1/4 c Pecan; chopped
1 tb Lemon juice
1 tb Worcestershire sauce
Make pecan sauce by combining 1/4 cup butter, chopped pecans, lemon juice and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 cup butter in large skillet. Brown fillets over medium heat until light brown; turn once to brown both sides. Place fillets in well-greased 12"x8"x2" baking dish. Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped pecans if desires. Bake uncovered at 350 degrees for 12 minutes or until fish flakes easily when tested with a fork.