- 1½ pounds catfish fillets, cut into four pieces about 6 ounces each
- cajun or creole seasoning
- 1 tablespoon plus 1 teaspoon all purpose flour
- 1 tablespoon oil, preferably canola or corn oil
- 1 tablespoon unsalted butter
- ½ cup seafood stock or bottled clam juice
- Juice of 1 lemon
- 2 teaspoons worcestershire sauce
- salt to taste, optional
- ¼ cup chopped pecans, toasted
- 2 tablespoons minced parsley
- Rub the catfish fillet pieces with as much Cajun or Creole seasoning as you wish. Lightly dust each piece of fish with the flour.
- Warm the oil and butter together over medium-low heat. Add the fish pieces, and cook them 3 minutes on each side. Thin fillets (about 1/3 inch) will cook completely in 6 minutes and begin to flake; fat fish will be a little underdone. Both states are acceptable at this stage. Pour in the stock, lemon juice, and Worcestershire sauce.
- Remove the fillets that are cooked through as soon as they are coated with the sauce. Fillets that require longer cooking can simmer in the sauce another minute or two.
- Transfer the fillets to individual plates or a platter. Stir the salt (if needed), pecans, and parsley into the sauce, and spoon equal portions over each piece of fish. Serve the fish immediately.