Recipe: Pecan Encrusted Catfish with Amaretto Butter Sauce (not Harry's)

PECAN ENCRUSTED CATFISH
WITH AMARETTO BUTTER SAUCE
Source: WLOS-TV, Recipes

4 catfish filets, deskinned and deboned
1 cup milk (or just enough to coat the catfish filets)
2 cups pecans
1 tsp fresh thyme, chopped
1 tsp fresh oregano, chopped
1/4 cup bread crumbs
1/4 cup Romano cheese
1 tsp flour
1 tbsp olive oil
1/4 cup butter
1/4 amaretto

Soak catfish filets in milk for 30 minutes.

Preheat oven to 325 degrees F.

Prepare pecan crust by chopping pecans and fresh herbs and combining with bread crumbs, Romano cheese, and flour.

Remove catfish from milk and rub pecan crust on both sides of fish (discard milk).

Heat saute pan with 1 tbsp olive oil. Once oil is hot add encrusted catfish smooth side down and cook on medium high heat for 3-4 minutes.

Flip fish and place in 325 degree oven for 7-12 minutes, depending on the thickness of the fish.

Melt butter in separate saute pan, and when slightly browned, remove pan from stove and add Amaretto. Return Amaretto and butter to medium high heat on stove and reduce for 2 minutes (be careful of flame as liquor is flammable).

Remove catfish from oven and place on plates, pour Amaretto butter sauce over top of catfish.