Ingredients Jump to Instructions ↓

  1. 4 cups vegetable oil

  2. 2 pounds catfish fillets

  3. Salt

  4. Lemon pepper

  5. Garlic powder

  6. 1 cup English style batter mix, plus

  7. 2 cups

  8. 1 1/4 cups water

  9. 1 cup chopped pecans

  10. 4 ounces (1 stick) butter

  11. 1 cup chopped green onions

  12. 1/2 cup chopped fresh parsley leaves , plus more for garnish

  13. 1 (8-ounce) can cream of mushroom soup

  14. 1 (8-ounce) can cream of celery soup

  15. 1 (8-ounce) can cream of chicken soup

  16. 6 slices cheese (recommended: Velveeta brand)

  17. 1 teaspoon liquid crab boil

  18. 1 pound crabmeat

  19. Salt and pepper

  20. 1/4 cup pecan halves

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, deep pot to 350 degrees F.

  2. Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans.

  3. Coat the fillets with the batter and place in the hot vegetable oil . Fry until golden brown, approximately 5 minutes. Set aside on paper towels.

  4. Sauce:

  5. In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper.

  6. Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.


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