Panned is a cooking method of cooking in pan on a stovetop with a moderate amount of oil or fat. The fish is lightly dredged in flour then added to pan. Remember to cook presentation side down first and flip only once!
- 4 Guidry’s Catfish filets (thawed)
- 8 tbsp. unsalted butter
- 1 cup roughly chopped pecans
- 2 tsp. fresh lemon juice
- 4 tbsp Creole Seasoning
- 1 cup flour
- 1 tbsp. finely chopped parsley, for garnish
- 1 lemon, cut into wedges, for serving
Melt 2 tbsp. of butter and 2 tbsp olive oil in a 12″ skillet over medium-high heat: place flour on a plate. Season 2 filets catfish with creole seasoning; dredge in flour, shaking off excess.
Cook, flipping once, until golden and cooked through, 3–4 minutes. Repeat with 2 tbsp butter/2 tbsp olive oil and catfish. Transfer filets to serving plates. Add chopped pecans to clean skillet; cook, until toasted, 2–3 minutes. Add remaining butter; cook until browned, about 4 minutes. Add lemon juice and remove from heat. Spoon pecan sauce over catfish. Garnish with parsley and serve with lemon wedges.
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