Catfish is perhaps best known for being done one particular way, but it tastes very good cooked many different ways. This Catfish With Spicy Pecan Sauce makes for a nice alternative to the usual deep-fried route while still packing that Deep South deliciousness. And once the requisite milk soaking is complete (a must for most catfish recipes), the cooking goes very quickly.
My part of the country is pretty much the catfish capital of the world. I think I’ve eaten catfish about as often as I’ve eaten chicken. I’ve even read a novel by a local author that featured a large catfish as a central figure. Let’s just say that it is part of the culture in this neck of the woods. And though I have enjoyed plenty of the good-old Southern, deep-fried variety (and have many a fond memory of eating at all-you-can-eat catfish shacks with my parents, grandparents, and friends), the fact is, it can be very delicious in any of a number of ways. I think that this recipe makes for a nice, tasty twist that remains true to this fish’s Southern roots.
Recipe and photo courtesy of Food.com.
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Quick tip: Oven baked potatoes are perfect with this dish!