My husband is from the Midwest and grew up eating fried catfish. The rich, toasty pecans and tangy citrus are a perfect complement to any fish.
—TRISHA KRUSE EAGLE, ID
START TO FINISH: 25 MIN. • MAKES: 4 SERVINGS
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
4 catfish fillets (6 ounces each)
6 tablespoons butter, divided
3/4 cup chopped pecans
2 teaspoons grated lemon peel
2 teaspoons lemon juice
Lemon wedges
1. In a large resealable plastic bag, combine the flour, salt, cayenne and pepper. Add catfish, one fillet at a time, and shake to coat. In a large skillet, cook fillets in 2 tablespoons butter over medium-high heat 2-4 minutes on each side or until fish flakes easily with a fork. Remove fish to a serving platter and keep warm.
2. In the same skillet, melt remaining butter. Add pecans and cook over medium heat until toasted, about 2-3 minutes. Stir in lemon peel and juice. Serve with fish and lemon wedges.