Southern-Style Sweet Bourbon-Glazed Catfish
with Toasted Pecans
Ingredients
Catfish
- 2 U.S. Farm-Raised Catfish Fillets
- 1/4 cup seasoned cornmeal
- 2 tablespoons of your favorite seasoning blend
- 1/2 cup vegetable oil
- 1/2 cup fresh pecans
Sweet Bourbon Glaze
- 1/4 cup dark brown sugar, packed
- 2 tablespoons bourbon
- 1 tablespoon molasses
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
Instructions
Catfish
- Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
- Place large sauté pan over medium heat; add oil. When hot, carefully add catfish. Cook for approximately 3 to 4 minutes.
- Turn fillets over and cook for 2 more minutes. Place catfish on serving platter.
- Discard any remaining oil in pan and wipe pan clean with a paper towel. Place pecans into hot pan, shaking constantly. Toast for approximately 5 minutes or until lightly browned. Remove from pan and sprinkle over catfish.
- Pour Sweet Bourbon Glaze over catfish fillets. Serve with roasted sweet potatoes and mustard greens.
Sweet Bourbon Glaze
- Whisk together ingredients in a small sauce pan. Bring to a boil; reduce heat and simmer for 5 minutes.
Yield: 2 servings
Recipe and photo used with permission from: The Catfish Institute
