In-Fisherman Online Staff

Catfish Amandine Recipe

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

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:

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.
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.
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.
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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