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Catfish Amandine

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Here, we use healthier extra-virgin olive oil with a bit of butter added for its flavor instead of the tablespoons of butter usually used to make classic “amandine” sauce for pan-fried catfish fillets. The results are delicately flavored and have only a third of the calories, fat and sodium of a classic version. ”


    • 1 tablespoon plus 1½ teaspoons extra-virgin olive oil, divided
    • 1 tablespoon butter
    • ¼ cup sliced almonds
    • 3 cloves garlic, thinly sliced
    • ½ cup low-fat milk
    • 1 large egg, lightly beaten
    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • ½ teaspoon cayenne pepper
    • 1 pound catfish, cut into 4 portions
    • 2 tablespoons lemon juice
    • 1 tablespoon chopped fresh parsley


  • 1 Heat 1 tablespoon oil and butter in a small saucepan over medium heat. Add almonds and garlic and cook until both are just beginning to brown, 1 to 3 minutes. Set aside.
  • 2 Combine milk and egg in a shallow dish. In another shallow dish, combine flour, salt and cayenne. Dip fish in the milk mixture, then in the flour mixture; shake off any excess flour. (Discard any leftover mixtures.)
  • 3 Heat the remaining 1½ teaspoons oil in a large nonstick skillet over medium heat. Add fish and cook until lightly browned and opaque in the center, 4 to 6 minutes per side.
  • 4 Return the almond-garlic sauce to the stove over medium heat. Add lemon juice and heat through, 1 to 2 minutes. Pour the sauce over the fish and sprinkle with parsley.
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