Catfish Pecan With Lemon-Thyme-Pecan Butter

Catfish Pecan With Lemon-Thyme-Pecan Butter
Photo by


  • 1 cup milk
  • 1 large egg
  • 1 ½ teaspoons Creole seasoning, divided
  • 2 large lemons, halved
  • 1 cup butter, divided
  • 1 tablespoon Worcestershire sauce
  • 8 (6-ounce) catfish, flounder, redfish, or bass fillets
  • + 5 more ingredients
    • Garnishes: fresh thyme, lemon slices
    • ¾ cup all-purpose flour
    • Kosher salt and pepper to taste
    • 6 large fresh thyme sprigs
    • 1 ½ cups pecan halves, divided

Process 3/4 cup pecans, flour, and 1 teaspoon Creole seasoning in a food processor until finely ground; place pecan mixture in a large shallow bowl, and set aside. Whisk together egg and milk in a large bowl, and set aside. Sprinkle both sides of fillets evenly with remaining 1/2 teaspoon Creole ...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network