Description Edit

A Catfish recipe featuring black butter, pecans, and almonds.

Ingredients Edit

Directions Edit

  1. Poach the catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and 2 lemon slices.
  2. Lift the fillets carefully onto a plate to drain.
  3. The fillets will hold at this point, tightly covered, in the refrigerator for up to 24 hours.

Black butter Edit

  1. Place the butter in a heavy skillet and heat until it begins to color slightly.
  2. At this point, add the pecans or almonds and carefully stir to spread evenly over the skillet.
  3. Continue to stir, while the butter deepens to a rich, nutty brown and the nuts color.
  4. When the butter has almost burned, slowly add the vinegar and step back.
  5. The steam and sizzle can scald.
  6. Take the skillet off the heat, stirring to let the foam subside.
  7. Set aside until needed.

To serve Edit

  1. Place poached fillets in individual serving dishes or a baking dish to hold them in one layer.
  2. Cover the fillets with the black butter, being sure to place the nuts on top of the fish.
  3. Heat for 10 to 15 minutes in a 350°F oven or until the butter sizzles in the dish.
  4. Serve with a wedge of lemon.
Community content is available under CC-BY-SA unless otherwise noted.