Catfish Almondine
Delight your taste buds with the classic elegance of Catfish Almondine, a Southern-inspired dish brimming with nutty, buttery flavor. This recipe features tender, flaky catfish fillets lightly coated in a seasoned flour mixture and pan-fried to golden perfection. The star of the dish is the almondine sauce— a luscious blend of toasted almonds, browned butter, fresh parsley, and bright lemon juice that adds an irresistible richness and crunch. With just 30 minutes from start to finish, this quick yet indulgent meal is perfect for busy weeknights or casual entertaining. Serve it with a squeeze of fresh lemon and a side of your favorite vegetables or rice for a restaurant-quality experience at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces catfish fillets
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons ground black pepper
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups sliced almonds
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley (chopped)
- 4 pieces lemon wedges (for serving)
Instructions
Pat the catfish fillets dry with paper towels to remove excess moisture.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each catfish fillet in the flour mixture, shaking off any excess.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat until the butter is melted and bubbly.
Place the catfish fillets in the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the fillets from the skillet and set aside on a plate. Cover loosely with foil to keep warm.
Reduce the heat to medium-low and add the remaining 3 tablespoons of butter to the skillet. Allow the butter to melt and turn a light golden-brown color, about 2-3 minutes. Stir frequently to prevent burning.
Add the sliced almonds to the browned butter and toast, stirring constantly, until they are golden and fragrant, about 2 minutes.
Remove the skillet from heat and stir in the lemon juice and chopped parsley to create the almondine sauce.
Drizzle the almondine sauce generously over the cooked catfish fillets.
Serve immediately with lemon wedges on the side for an extra burst of freshness. Enjoy!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2579 mg | 112% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 6.3 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
