Onion-Crusted Catfish

Catfish fillets are encrusted with crispy fried onions, pan-fried and served with a savory pecan sauce.

Recipe Ingredients:

Onion-Crusted Catfish:
8 U.S. Farm-Raised Catfish Fillets
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon lemon zest
1 cup canned French fried onions, crushed

Pecan Sauce:
1/2 cup butter
1/2 cup chopped pecans
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley, chopped

Cooking Directions:

1. For Onion-Crusted Catfish: Combine flour, salt, cayenne pepper and lemon zest in shallow bowl.
2. Dredge fillets in flour mixture and press in crushed fried onions, coating well.
3. Brown fillets over medium-high heat serving side down for 3 to 4 minutes.
4. Turn fillets and cook 3 to 4 more minutes or until done.
5. While fillets are cooking, make Pecan Sauce.
6. Place fillets on plate and serve with sauce.
7. For Pecan Sauce: Melt butter in small saucepan until bubbly and slightly browned. Add pecans and cook 1 minute to lightly toast. Add lemon juice and Worcestershire sauce. Remove from heat; add parsley. Spoon over fish.

Makes 4 servings.

Recipe and photograph provided courtesy of The Catfish Institute.