Catfish Amandine Recipe

This Catfish Amandine Recipe is covered in a savory almond-garlic sauce

Catfish Amandine Recipe
Catfish Amandine Recipe
Print Recipe

Extra-virgin olive oil replaces much of the butter flavoring typically found in amandine sauces for pan-fried catfish, giving this rendition a delicate taste, with just a third of the calories, fat and sodium of traditional versions.

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients:

  • 1 pound catfish, cut into 4 portions
  • Extra-virgin olive oil
  • 1 tablespoon butter
  • ¼ cup sliced almonds
  • 3 garlic cloves, thinly sliced
  • ½ cup low-fat milk
  • 1 large egg, lightly beaten
  • ⅓ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh parsley

Directions:

  1. Heat 1 tablespoon of oil and butter in a small saucepan over medium heat. Add almonds and garlic. Cook until both begin to brown, about 1-3 minutes. Set aside.
  2. Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt, and cayenne pepper. Dip fish in the milk mixture, then in the flour mixture; shake off excess flour.
  3. Heat 1 ½ teaspoons of oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in center, 4 to 6 minutes per side.
  4. Return almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour sauce over fish and sprinkle with parsley. Serve and enjoy.

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