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Fried Catfish with Georgia Pecan Sauce



  • Current rating: 5.0/5
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1/2 cup chopped, toasted Georgia pecans
4 tbsp. butter, melted
1 tsp. fresh lemon juice
1/4 tsp. Worcestershire sauce
Tabasco sauce, to taste
1 cup white cornmeal
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 lb. fresh catfish fillets, rinsed and patted dry with paper towels
Vegetable oil, for frying


  1. 1
    To make sauce, in a bowl combine pecans, butter, juice, worcestershire sauce and Tabasco sauce; stir till well blended.
  2. 2
    To make the catfish, combine the cornmeal, flour, salt, and pepper on a plate and mix well. Dredge the catfish fillets in the mixture and place on another plate.
  3. 3
    In a large cast-iron skillet, heat about 1/4" of oil over moderate heat and, in batches if necessary, fry the fillets about 5 minutes on each side or till nicely browned. Drain on paper towels.
  4. 4
    To serve, spoon a little sauce over each fillet and serve hot.


James Villas

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cuisines North & South American, Southern & Soul Food
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