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Catfish Frangelica Lafitte's Landing Recipe

Serves 6


  • 2 lb catfish fillets (5-7 oz each)
  • Cayenne pepper to taste
  • 1/2 cup butter or margarine,melted
  • 2 tsp lemon juice
  • 2 tsp butter
  • Salt to taste
  • Paprika for color
  • 1/4 cup dry white wine
  • 1/4 cup pecan halves
  • 1 cup heavy cream
  • 1 cup butter,cold chipped
  • 3 tsp 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.
6. oven 5 to 7 minutes (do not overcook).
7. 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.


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Main Ingredient:Seafood / Fish / Catfish
Nut / Pecan
Course:Main Dish
Cuisine:American / Creole
Preparation Method:Fry

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