| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 30 min |
| Cook: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 cups vegetable oil
- 2 pounds catfish fillets
- Salt
- Lemon pepper
- Garlic powder
- 1 cup English style batter mix, plus 2 cups
- 1 1/4 cups water
- 1 cup chopped pecans
- 4 ounces (1 stick) butter
- 1 cup chopped green onions
- 1/2 cup chopped fresh parsley leaves, plus more for garnish
- 1 (8-ounce) can cream of mushroom soup
- 1 (8-ounce) can cream of celery soup
- 1 (8-ounce) can cream of chicken soup
- 6 slices cheese (recommended: Velveeta brand)
- 1 teaspoon liquid crab boil
- 1 pound crabmeat
- Salt and pepper
- 1/4 cup pecan halves
Instructions
- Heat the oil in a large, deep pot to 350 degrees F.
- Pat fillets dry with clean paper towels and season, to taste with salt, lemon pepper, and garlic powder. Dust lightly with 1 cup of the dry batter mix. Mix the 2 remaining cups of dry batter mix with the water and add the chopped pecans.
- Coat the fillets with the batter and place in the hot vegetable oil. Fry until golden brown, approximately 5 minutes. Set aside on paper towels.
- Sauce:
- In a saucepan over medium heat, melt butter and add chopped green onions and parsley. Saute for 3 minutes. Add the soups, cheese, and liquid crab boil and continue to cook for 10 minutes. Add crabmeat and cook an additional 5 minutes. Season, to taste, with salt and pepper.
- Prepare a bed of sauce on a serving platter and place fish on sauce. Partially cover fillets with sauce. Garnish with pecans and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 2045 |
| Total Fat | 204 g |
| Saturated Fat | 29 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 229 mg |
| Sodium | 1474 mg |
| Serving Size | 1 of 6 servings |
| Calories | 2045 |
| Total Fat | 204 g |
| Saturated Fat | 29 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 229 mg |
| Sodium | 1474 mg |
Reviews
This dish is awesome!! I knew creamed soups were versatile…But WOW. I added heavy cream to my sauce to thin it out a little more. This is great for catfish nuggets and dipping sauce at parties.
The sauce for this goes great with other fish as well as catfish. Bass, trout etc.