Catfish Okra with Pecan Butter Sauce
Elevate your dinner table with this mouthwatering Catfish Okra with Pecan Butter Sauce, a Southern-inspired dish that combines crispy textures and rich, nutty flavors. Tender catfish fillets are marinated in creamy buttermilk, dredged in a smoky, spiced cornmeal coating, and fried to golden perfection. Complemented by delightfully crunchy okra and finished with a luscious brown butter sauce infused with toasted pecans, fresh parsley, and a hint of lemon, this recipe is a true celebration of comforting Southern flavors. Ready in just under an hour, this dish is perfect for a family meal or an impressive dinner party centerpiece. Whether you're searching for "Southern catfish recipes" or "okra side dishes with a twist," this irresistible combination promises to shine on your plate.
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Recipe Information
Ingredients
- 4 catfish fillets
- 2 cups okra
- 1 cup buttermilk
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper
- 0.5 cup vegetable oil
- 0.5 cup unsalted butter
- 0.5 cup pecans
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Place the catfish fillets in a shallow dish and pour the buttermilk over them. Let them soak for 10-15 minutes while preparing the other ingredients.
Trim the okra and slice into 1/2-inch pieces. Set aside.
In a medium bowl, combine the cornmeal, flour, smoked paprika, 1 teaspoon salt, black pepper, and cayenne pepper.
Remove the catfish from the buttermilk, allowing excess to drip off, and dredge each fillet in the cornmeal mixture. Ensure an even coating on all sides. Reserve the remaining cornmeal mixture for the okra.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the catfish fillets for 3-4 minutes per side, or until golden brown and cooked through. Transfer the fillets to a plate lined with paper towels to drain any excess oil.
Toss the sliced okra in the remaining cornmeal mixture to coat. In the same skillet used for the catfish, fry the okra in batches for 2-3 minutes, or until crispy. Remove and place on paper towels to drain.
In a separate saucepan, melt the unsalted butter over medium heat. Stir in the pecans and cook for 2-3 minutes, stirring frequently, until the butter starts to brown and the pecans become fragrant.
Remove the saucepan from the heat and stir in the lemon juice, 1 teaspoon salt, and chopped fresh parsley.
To serve, plate each catfish fillet alongside a portion of crispy okra and drizzle the pecan butter sauce over the top. Serve immediately.
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1198 mg | 52% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 5.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 870 mg | 19% | |
*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.
