Ingredients
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1 cup milk
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3/4 cup pecans, coarsely chopped
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1/4 cup butter, melted
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1 cup all-purpose flour
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1 teaspoon paprika
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3/4 teaspoon salt
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1/3 teaspoon garlic powder
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1/3 teaspoon onion powder
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1/4 teaspoon white pepper
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1/4 teaspoon black pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon dried oregano
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1/2 cup butter, divided
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1/4 cup fresh lime juice
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1/2 cup green onion, chopped
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1/3 teaspoon ground red pepper
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8 catfish fillets, farm-raised (about 3 lbs)
Instructions
- Combine the catfish fillets and milk in a large dish; cover and chill for 2 hours.
- Cook the pecans in 1/4 cup melted butter in a large skillet over medium heat, stirring constantly for 5 minutes; add the green onions, and cook 2 additional minutes. Remove the mixture from the skillet; set aside.
- Combine the flour, paprika, salt, garlic powder, onion powder, ground red pepper, ground white pepper, black pepper, dried thyme, and dried oregano. Dredge the fillets in the flour mixture.
- Melt 1/4 cup butter in a skillet over medium-high heat. (Unless your stove runs hot, then reduce to medium) Add 4 fillets, and cook 3 minutes on each side or until browned. (You are just browning the fillets, they shouldn't be flaky yet). Remove fillets to a 4 quart shallow baking dish. Repeat the procedure with the remaining 1/4 cup butter and fillets.
- Pour the lime juice over the fillets and top with the pecan mixture. Bake at 350 degrees for 10 to 15 minutes or until the fish flakes easily.