Catfish Amandine

Don't I sound fancy? I didn't even know what "amandine" meant until I ordered it recently at a restaurant. A culinary term indicating a garnish of almonds. I feel like Julia Child when I use culinary terms!

Last night I purchased some catfish, and while that's a fish that's typically fried (as my boyfriend politely reminded me), I decided to make it Amandine. Fancy pants. But very easy...


Catfish Amandine
(Serves 2)

2 catfish filets
3 T butter
1/2 cup sliced almonds
2 cloves garlic, minced
1/2 cup flour
Salt and pepper
1 shallot, diced
Juice of 1 lemon
1/2 cup white wine

Heat 1 T of butter in a large pan over medium heat. Add garlic and saute for a minute or so. Add almonds. Season with salt. Saute for 7-8 minutes, or until golden brown. Remove almonds from pan and reserve for later.


Clean and thoroughly dry catfish filets. Place flour on a plate and season with salt and pepper. Dredge fish in the flour, making sure to shake off any excess.


In same pan, heat remaining T of butter over medium-high heat. Add filets. Saute for 3-4 minutes per side, until golden brown.



Once cooked, set aside on a plate for later. Add shallots to same pan. Saute for a few minutes.


Add white wine and lemon juice and stir to deglaze the pan.


Return fish to pan and add almonds. Eat!


I served this with steamed veggies...


...and a Caprese salad.


If you tell me that you're not supposed to serve fish with cheese, I will bite you. I went to college with cows.