Ingredients
- 12 frying over heat (pan)
- 2 weeks
- 16 oz peaches
- 1 1/2 lb catfish fillets
- 2 cups salt and pepper
- 1 c fruit spread
- 1/2 c peaches instead of the peaches (peeled sliced fresh canned)
- 1/2 c pecans
- 1/2 c flour
- 2 tb butter
- 2 tb oil
- 1 tb catsup
- 1 tb vinegar
- 1 tb thyme leaves
- 1 ts salt
- 1/2 ts ginger
- 1/2 ts pepper
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.
