French Quarter Catfish Amandine Whole Foods

FISH ALMONDINE

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
• Add the parsley and toss it in . . .
• Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
• Dredge both sides of the fish in the flour, shaking off any excess.
• Spread a generous tablespoon of mayonnaise over each piece of fish . . .
• And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
• Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.

FRENCH QUARTER CATFISH AMANDINE (WHOLE FOODS)

Steps:

• Toast almonds in a dry skillet until lightly golden, tossing once or twice, about 5 minutes. Set aside. On a large plate or shallow bowl, combine flour, paprika, salt and pepper. Dredge the catfish fillets in the seasoned flour. Shake off excess and set aside. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large sauté pan over medium-high heat. Sauté fillets until they are golden brown on both sides, 3 to 4 minutes per side. Place the fillets on warm plates or platter. Wipe out pan and heat remaining butter and olive oil. Add the almonds and stir to coat. Stir in lemon juice and Worcestershire. Stir sauce thoroughly, season to taste and pour over catfish fillets. Sprinkle with chopped parsley and serve immediately.

CATFISH ALMONDINE

Steps:

• Melt 1 tablespoon of the butter in a large skillet over medium heat.
• Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
• Transfer to a serving platter and keep warm.
• In the same skillet, melt remaining 1 tablespoon butter.
• Add almonds, lemon zest and lemon juice and saute for 1 minute.
• Pour sauce over fillets and garnish with parsley and lemon.