Sauteed Catfish With Ginger Peach Sauce

Ingredients

28 gr butter
2 gr ginger
450 gr peaches
200 gr fruit spread
16 ml catsup
16 ml vinegar
65 gr flour
6 gr thyme leaves
3 gr salt
1 gr pepper
325 gr catfish fillets
30 ml oil
65 gr pecans
110 gr peaches instead of the peaches
2 weeks
250 gr salt and pepper
12 frying over heat

Instructions

without overlapping (you may need to cook in 2 batches) Cook until fish is crisp and golden on bottom, about 4 minutes; turn fillets over and cook until fish is opaque and tender in center of thickest area, another 4 minutes. Transfer fish briefly to paper towels to drain then arrange on plates. Spoon about 3 Tablespoons warm Ginger Peach Sauce over each serving; sprinkle with pecans. Makes 4 servings. Ginger Peach Sauce is a nice counterpoint to the savory crispness of the fish. Keep some around to try with fried catfish, fried oysters or grilled shrimp. Per serving, including 3 Tablespoons sauce: 433 cal./ 23g prot./ 31g carbo./ 4g sat./ 11g mono./ 9g poly./ .3g om-3/ 66mg chol./ 413 mg sdm.