Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans – TCI

Southern-Style Sweet Bourbon-Glazed Catfish with Toasted Pecans

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • ¼ cup seasoned cornmeal
  • 2 tablespoons of your favorite seasoning blend
  • ½ cup vegetable oil
  • ½ cup fresh pecans
  • Sweet Bourbon Glaze
  • ¼ cup dark brown sugar, packed
  • 2 tablespoons bourbon
  • 1 tablespoon molasses
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes

How to prepare:

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.