Lafitte's Landing Catfish Frangelica

Lafitte’s Landing Catfish Frangelica

2 pound Catfish fillets(5-7ounce ea)
Cayenne pepper to taste
1/2 c Butter or margarine,melted
2 T Lemon juice
2 T Butter
Salt to taste
Paprika for color
1/4 c Dry white wine
1/4 c Pecan halves

1 c Heavy cream
1 c Butter,cold chipped
3 T Frangelica liqueur

  1. Thaw frozen fish according to package directions.

  2. Prepare Frangelica Butter Sauce.

  3. Season catfish with salt and cayenne, sprinkle with paprika and place in
    baking dish.

  4. Add melted butter, wine and lemon juice.

  5. Bake uncovered in preheated 450’F. oven 5 to 7 minutes (do not overcook).

  6. Place on serving platter and top with Frangelica Butter Sauce and pecans
    sauteed in 2 Tablespoons butter.

Frangelica Butter Sauce

  1. In medium saucepan, slowly reduce cream and Frangelica together until
    approximately 6 tablespoons remain.

  2. Slowly add butter, a few chips at a time, swirling pan constantly to
    incorporate butter into cream (do not stir); continue swirling until all
    butter has been added.