Catfish with Pecan Brown Butter
Delight your taste buds with the irresistible flavors of Catfish with Pecan Brown Butter, a dish that combines Southern charm with gourmet flair. Perfectly seasoned catfish fillets are delicately pan-fried to golden perfection, then draped in a rich, nutty brown butter sauce studded with toasted pecans and brightened with a splash of fresh lemon juice. The subtle smokiness of paprika and the buttery crunch of pecans make this recipe truly unforgettable. Quick to prepare in under 40 minutes, this dish is ideal for weeknight dinners or special occasions. Serve with a sprinkle of fresh parsley for a vibrant finish, and pair it with your favorite sides for a meal that’s sure to impress. This recipe is a celebration of bold flavors and simple techniques, bringing the best of refined yet approachable Southern cooking to your table. Perfect keywords: catfish recipe, pecan brown butter sauce, pan-fried fish recipes, Southern-inspired meals.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 0.5 cup all-purpose flour
- 6 tablespoons unsalted butter
- 0.5 cup pecans
- 2 tablespoons lemon juice
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 2 tablespoons fresh parsley (chopped)
Instructions
Pat the catfish fillets dry with paper towels. Season both sides with salt, black pepper, and smoked paprika.
Place the all-purpose flour on a shallow plate. Dredge each catfish fillet in the flour, shaking off any excess.
In a large skillet, heat the neutral oil over medium heat. Add the catfish fillets to the skillet (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove the fillets from the skillet and set them aside on a plate lined with paper towels.
Reduce the heat to low and add the unsalted butter to the same skillet. Allow the butter to melt and cook, stirring frequently, until it turns golden brown and gives off a nutty aroma, about 2-3 minutes.
Add the chopped pecans to the brown butter and cook for an additional 1-2 minutes, stirring frequently to toast the pecans lightly.
Remove the skillet from heat and stir in the lemon juice. Taste the sauce and adjust seasoning with a pinch of salt if necessary.
Plate the catfish fillets and spoon the pecan brown butter sauce over each fillet.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 220 mg | 10% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 3.2 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1655 mg | 35% | |
*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.
