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Pan-Fried Catfish with Spicy Pecan Gremolata Recipe

  • 4servings
  • 35minutes
  • 586calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, C
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup packed fresh parsley sprigs

  2. 1/2 cup glazed pecans

  3. 2 tablespoons grated lemon peel

  4. 1 tablespoon grated orange peel

  5. 1 garlic clove, halved

  6. 1 teaspoon brown sugar

  7. 1/4 teaspoon cayenne pepper

  8. 1 cup buttermilk

  9. 1 cup all-purpose flour

  10. 1 cup cornmeal

  11. 2 teaspoons Cajun seasoning

  12. 4 catfish fillets (6 ounces each )

  13. 1/2 cup canola oil

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Place the first seven ingredients in a food processor. Cover and process until chunky; set aside.

  2. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal and Cajun seasoning. Dip fish in buttermilk, then coat with cornmeal mixture.

  3. In a large skillet, cook fillets in oil in batches over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with gremolata. Yield: 4 servings.

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