Sautéed Catfish with Pecans

Catfish is now farm-raised and usually available year-round. If it is too pricey, or unavailable in your area, you can substitute any other firm-fleshed white fish with super-tasting results.

Ingredients

1/2 cup all-purpose flour

1 Tbsp salt

1/2 Tbsp pepper

1 egg

1 Tbsp water

6 oz catfish fillets

1/2 cup vegetable oil

2 Tbsp butter or margarine

1/4 cup minced onion

1 clove garlic, minced

1/2 cup pecans, chopped

1 tsp lemon juice

Directions

1. Combine flour, salt and pepper in a shallow dish or on a piece of waxed paper. Combine egg and water in a small bowl. Dip fish in flour mixture, then in egg mixture, then in flour mixture again.

2. Meanwhile, heat oil in a medium skillet over medium heat. Add fish. Cook, turning once, for 4 minutes per side. Drain fish on paper towels.

3. Heat butter in a small skillet over medium heat. Add onion and garlic. Cook, stirring, until tender, about 5 minutes.

4. Add pecans to skillet. Raise heat to medium-high. Cook, stirring, until butter is browned and pecans are toasted. Add lemon juice. Serve fish with sauce.