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Location: Texas, United States

Sunday, November 17, 2013

Catfish Amandine

2 large (if one is big enough for 2 serving) or 4 small fillets catfish
1 Tbsp butter
1 Tbsp + 1 1/2 Tbsp olive oil
1/4 cup sliced or slivered almonds
3 sliced garlic cloves
1 egg
1/2 cup milk
1/3 cup flour
1/2 tsp salt
1/2 tsp cayenne
2 Tbsp lemon  juice
Fresh parsley for garnish, optional

Melt butter with 1 Tbsp olive oil in small skillet. Add garlic and almonds.  Toss over medium to low heat until almonds are toasted.
Mix egg with milk and put in shallow dish.
Mix flour, cayenne, and salt in another shallow dish.
Heat remaining 1 1/2 Tbsp olive oil in larger skillet.  Dip fish in egg mixture and then dredge in flour mixture.  Place in skillet and fry fir 4-6 minutes per side until fish is done.
Heat almond mixture with 2 Tbsp lemon juice until heated through.  Pour over fish and serve.  Garnish with parsley if desired.  (I was going to use dried parsley sprinkled on top, and I completely forgot.)



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