Scallion-And-Pecan-Crusted Catfish With Hominy Stew

More from this source
Food & Wine


Add a comment


16 baby turnips, peeled

16 baby carrots, peeled

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 ounces pancetta or guanciale, finely chopped

12 large scallions or ramps, white bulbs separated from the greens

One 15-ounce can hominy, drained and rinsed

1 cup vegetable stock or low-sodium broth

1/4 cup chopped parsley

2 teaspoons fresh lemon juice

1/2 teaspoon dried marjoram

1/2 teaspoon dried thyme

1/4 teaspoon ground allspice

1/8 teaspoon cayenne pepper

2 tablespoons unsalted butter

Salt and freshly ground black pepper

1 cup dry bread crumbs

1/2 cup finely ground pecans

Four 6-ounce skinless catfish fillets

You might also like

Cornmeal-Crusted Catfish With Tomato-Zucchini R...
Feed Me Phoebe
Cornmeal-Crusted Catfish
Cooking Light
Crisp-Crusted Catfish
Cooking Light
Red Lentil-Crusted Fried Fish
Leite's Culinaria
Cajun Pecan-Crusted Catfish
Eating Well
Cajun Pecan-Crusted Catfish
Kitchen Daily
Cornmeal- Crusted Catfish
Cornmeal- Crusted Catfish
Men's Health
Pecan-Crusted Catfish
Betty Crocker
Fried Cornmeal-Crusted Catfish