Cornmeal Crusted Catfish with Hazelnut Butter |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||
| INGREDIENTS: | ||
| 4 catfish fillets | salt and freshly ground black pepper to taste | 1/4 cup cornmeal |
| 1/4 cup all-purpose flour | 3 tablespoons olive oil | 1/3 cup butter |
| 3/4 cup chopped hazelnuts | 1/3 cup freshly squeezed lemon juice | |
| 1 | Season the catfish fillets with the salt and pepper. In a shallow dish, combine the cornmeal and flour. Dredge the catfish in the cornmeal mixture. In a large skillet, heat the olive oil over medium heat. Add the catfish and cook until golden brown on both sides and the fish are cooked through. Remove the catfish fillets to a platter and keep warm. |
| 2 | In a small saucepan, melt the butter over medium heat. Add the hazelnuts and saute until fragrant. Stir in the lemon juice. |
| 3 | Spoon the sauce over the fish and serve immediately. |