Catfish Almondine Recipes

PAN-FRIED FISH ALMONDINE

Steps:

• First make the almondine breading by placing Panko breadcrumbs, lemon zest, and sliced almonds into a food processor.
• Pulse until it reaches a fine consistency. *The breading adheres to the fish better this way.*.
• If applicable, debone the fish and remove the skin.
• Salt and pepper the fish, to taste.
• In a small bowl, mix eggs and water together to make an egg wash.
• Place flour in a shallow pan.
• Place the almondine breading in another shallow pan.
• Dredge each fish fillet through the flour, dusting off any excess, dip in egg wash; place in breading, coating both sides of fish. If you aren't going to fry these right away, store them in the refrigerator at this point.
• Preheat saute pan using medium heat.
• Add the butter and melt, being careful not to burn.
• Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side, which is an average time. Depending on how thick your fish is, you may need to either shorten or lengthen the time.
• Optional: Sprinkle chopped parsley on top of the fish before serving.

CATFISH ALMONDINE

Steps:

• Melt 1 tablespoon of the butter in a large skillet over medium heat.
• Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
• Transfer to a serving platter and keep warm.
• In the same skillet, melt remaining 1 tablespoon butter.
• Add almonds, lemon zest and lemon juice and saute for 1 minute.
• Pour sauce over fillets and garnish with parsley and lemon.