Catfish Frangelica- Lafitte’s Landing Recipe

Catfish Frangelica- Lafitte’s Landing Recipe

Ingredients:

2 lbs of catfish fillets (5-7 oz each)
Cayenne pepper (to taste)
1/2 c of melted butter (or margarine)
2 Tbsps of juice (lemon)
2 Tbsps of butter
Salt (to taste)
Paprika (for color)
1/4 c of wine (white, dry)
1/4 c of pecans; halved

For the Frangelica Butter Sauce:
1 c of butter (cold); chipped
1 c of cream (heavy)
3 Tbsps of liqueur (Frangelica)

Instructions:

Thaw, if using frozen fish, as stated in the package instructions. Prepare the sauce; set on the side. Season the fillets with cayenne and salt; sprinkle paprika then place onto a (baking) dish. Drizzle over juice, butter, and wine.

Bake inside preheated oven, uncovered, for 5-7 mins, don’t overcook. Serve on a (serving) platter; topped with sauce. Garnish sauteed pecans (in 2 tablespoons) butter.

(Frangelica Butter Sauce)

Combine liqueur and cream on a saucepan; reduced into six tablespoons. Gradually add in butter, while swirling the pan continuously, no stirring please. Continue to swirl till all of the butter melts.

>> Catfish Frangelica- Lafitte’s Landing Recipe