Catfish Fillets with Pecan Butter Sauce
Ingredients
- 1 tablespoon oil, preferably canola or corn oil
- 1 tablespoon plus 1 teaspoon all purpose flour
- 1 tablespoon unsalted butter
- 1½ pounds catfish fillets, cut into four pieces about 6 ounces each
- 2 tablespoons minced parsley
- 2 teaspoons worcestershire sauce
- cajun or creole seasoning
- Juice of 1 lemon
- salt to taste, optional
- ¼ cup chopped pecans, toasted
- ½ cup seafood stock or bottled clam juice
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