RECIPES
DELACATA | APPETIZERS | BAKED | GRILLED | FRIED | SAUTÉED | SANDWICH | TAILGATING
Southern-Style Sweet Bourbon-Glazed Catfish With Toasted Pecans
READY IN:
PREP TIME:
COOK TIME:
SERVINGS:
40 m
15 m
25 m
2
INGREDIENTS
2 Simmons 5-7 oz. 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
1/2 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.
PREPARATION
Step 1
Place cornmeal into shallow dish and mix in seasoning blend. Coat fillets well and shake off any excess.
Step 2
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.
Step 3
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.
Step 4
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.