Catfish with Ginger Peach Sauce
- 1/2 cup flour
- 1 tbspn dried thyme leaves, crumbled
- 1 tspn salt
1/2 t black pepper
- 4 catfish fillets (4-6 oz. each)
2 tbspn salad oil
- 1/2 cup coarsely chopped pecans
- 1 tbspn margarine or butter
- 1 tsp minced fresh ginger
- 16 oz can sliced drained peaches
- 1 cup peach preserves
- 1 tbspn catsup
- 1 tbspn white wine vinegar
- 1/4 to 1/2 tsp hot pepper sauce (Tabasco)
- Melt margarine in a small saucepan over med heat; add ginger and stir 1 min.
- Add canned peaches (if using fresh peaches , add and cook stirring occasionally until peaches are
fork-tender, about 2 min), and preserves; stir
until jam melts.
- Stir in catsup, vinegar & hot pepper sauce.
mixture to a blender or food processor and whirl until peaches are coarsely
- In a med. size bowel or pie plate, combine flour, thyme, salt and
- Rinse off fish and pat dry.
- Dredge fish in flour mixture:
shake off excess and lay fillets in a single layer on a plate
- In a 10-12 inch frying pan over med. heat, heat oil & butter: add
pecans and stir until fragrant, 1 to 2 minutes.
- Transfer nuts to
paper towels to drain.
- Add fish to pan, without overlapping (you
may need to cook in 2 batches.) Cook until fish is crisp and golden
on bottom, about four minutes.
- Turn fillets over and cook until
fish is opaque and tender in center of the thickest area, another
- Transfer fish briefly to paper towels to drain then arrange
- Spoon about 3 tablespoons warm ginger sauce over each
serving: sprinkle with pecans.