Catfish Amandine Recipe
By In-Fisherman Online Staff
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
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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.
