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Hattie’s Pecan-crusted Catfish with Lemon Butter Sauce



(Serves 4)

4 catfish fillets
1 pint buttermilk
1 cup Japanese bread crumbs
1/2 cup pecan pieces
2 tablespoons fresh parsley
1/4 cup canola oil
Salt and pepper, to taste

1/2 bottle white wine
3 tablespoons heavy cream
Juice of 1/2 lemon
1/2 pound unsalted butter, softened and cubed

Place catfish in bowl with buttermilk. Process pecan pieces and parsley until finely ground and place in separate bowl with bread crumbs. Salt and pepper. Remove catfish from buttermilk and place in bread crumb mixture. Press mixture into fish to make crust. Heat canola oil in a large pan. Cook for 1-2 minutes on each side, until golden brown. Finish in a 400-degree oven for about 6 minutes. In a non-reactive pan, cook wine at high heat until reduced by 2/3. Add heavy cream, and reduce by 1/3. Turn off heat and whisk in cubes of butter. Season with lemon juice and salt. Serve fillet with sauce.

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