Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. --ginger peach sauce--

  3. 1/2 teaspoon ginger -- ground

  4. 16 ounces peaches -- sliced, drained

  5. 1 cup fruit spread -- peach 1 tablespoon catsup

  6. 1 tablespoon vinegar -- white wine

  7. --catfish--

  8. 1/2 cup flour

  9. 1 tablespoon thyme leaves -- crumbled

  10. 1 teaspoon salt

  11. 1/2 teaspoon pepper -- black

  12. 1 1/2 pounds catfish fillets

  13. 2 tablespoons oil

  14. 1 tablespoon butter

  15. 1/2 cup pecans -- chopped

Instructions Jump to Ingredients ↑

  1. You may use 1-1/2 cup peeled sliced fresh peaches instead of the canned peaches.

  2. Melt butter in a small saucepan over medium heat; add ginger and stir 1 minute. If using fresh peaches, add and cook, stirring occasionally, until peaches are fork tender, about 2 minutes. Add canned peaches, if using, and preserves; stir until jam melts. Stir in catsup, vinegar and hot pepper sauce. Transfer mixture to a blender or food processor and whirl until peaches are coarsely chopped. (Sauce can be cooled and refrigerated up to 2 weeks) To serve, warm sauce, stirring, in a sauce pan over medium heat.

  3. Makes about 2 cups.

  4. In a medium size bowl or pie plate, combine flour, thyme, salt and pepper. Rinse fish and pat dry. Dredge fish in flour mixture; shake off excess and lay fillets in a single layer on a plate. In a 10 to 12 inch frying pan over medium heat, heat oil and butter; add pecans and stir until fragrant, 1 to 2 minutes. Transfer nuts to paper towels to drain. Add fish to pan, without overlapping (you may need to cook in 2 batches) Cook until fish is crisp and golden on bottom, about 4 minutes; turn fillets over and cook until fish is opaque and tender in center of thickest area, another 4 minutes. Transfer fish briefly to paper towels to drain then arrange on plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each serving; sprinkle with pecans.

  5. Makes 4 servings.

  6. Ginger Peach Sauce is a nice counterpoint to the savory crispness of the fish. Keep some around to try with fried catfish, fried oysters or grilled shrimp.


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