Onion Crusted Catfish with Pecan Sauce

Catfish is one of my favorite types of fish. I have an old iron skillet that used to be my Mom's. I love cooking in it, and this recipe with the fried onions with the outside coating has to be my favorite!

Ingredients:

• 8 U.S. Farm-Raised Catfish Fillets
• 1 cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper
• 1 teaspoon lemon zest
• 1 cup French Fried Onions, crushed

For the Pecan Sauce:

• ½ cup butter
• ½ cup chopped pecans
• 2 tablespoons lemon juice
• 1 tablespoon Worcestershire sauce
• 1 tablespoon fresh parsley, chopped
  

Directions:

For the catfish fillets:

1. Combine flour, salt, cayenne pepper and lemon zest in shallow bowl.
2. Dredge fillets in flour mixture and press in crushed fried onions, coating well.
3. Brown fillets over medium-high heat serving side down for 3 to 4 minutes.
4. Turn fillets and cook 3 to 4 more minutes or until done.
5. While fillets are cooking, make pecan sauce.
6. Place fillets on plate and serve with sauce.

For the Pecan Sauce:

1. Melt butter in small saucepan until bubbly and slightly browned.
2. Add pecans and cook 1 minute to lightly toast. Add lemon juice and Worcestershire sauce.
3. Remove from heat; add parsley.
4. Spoon over cooked catfish.