Southern Pecan Catfish, Red Potato Wedges, and Vanilla Pound Cake With Fresh Berries

By Linda Carol Wilson

How about an old fashion Southern Catfish meal? For something really tasty, make these Southern Pecan Catfish. You know if it’s southern, it has to have butter and cream. This catfish is fried in butter and served with a creamy sauce. Invite your catfish lovin’ friends to share this meal with you. You will really impress them! Red Potato Wedges make a great side dish. And finish off your meal with another Southern staple, Vanilla Pound Cake with fresh berries.

SOUTHERN PECAN CATFISH

1 cup finely chopped pecans, divided

1/2 cup cornmeal

1 tsp salt, divided

1 tsp pepper, divided

4 catfish fillets (about 6-oz each)

1/2 cup butter, divided

1/2 cup heavy whipping cream

2 tbsp lemon juice

1 tbsp minced fresh parsley

In a shallow bow, combine the following ingredients: 1/2 cup of the pecans, cornmeal, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Coat the fish fillets with this mixture.

In a large heavy skillet, melt 1/4 cup of the butter over a medium-high heat. Fry the fish in the skillet until it flakes with a fork. This should take about 6 to 7 minutes of cooking on each side. Remove from skillet but keep warm.

Melt the remaining butter over medium heat in the same skillet used to cook the fish. Add the remaining pecans and cook and stir for about a minute. Add the cream, lemon juice and remaining salt and pepper. Cook mixture, stirring constantly, for about another minute. Stir in the fresh parsley and spoon sauce over the fish before serving.

RED POTATO WEDGES

4 medium red potatoes, scrubbed and cut into wedges

1 tbsp extra-virgin olive oil

1 1/2 tsp minced fresh rosemary (or 1/2 tsp dried, crushed rosemary)

1/4 tsp garlic powder

1/4 tsp fresh ground black pepper

Preheat oven to 425 degrees. Place potato wedges in a large bowl. Sprinkle with remaining ingredients and toss to coat. Place on a baking sheet that has been sprayed with non-stick cooking spray. Cover and bake 20 minutes. Turn potatoes and continue baking another 20 minutes or until browned.

NOTE: As a diabetic you should not eat potatoes by themselves. These are good with burgers, steaks, chicken, fish, etc. which are high in protein.

VANILLA POUND CAKE

2 1/2 cups reduced-fat baking mix (Bisquick)

1 1/2 cups Equal Sugar Lite

2 tbsp cornstarch

1 cup light vanilla flavored nonfat yogurt

6 tbsp stick butter or margarine, melted

1/4 cup 2% milk

2 eggs

1 tsp vanilla extract

1/2 tsp almond extract

Combine baking mix, Equal Sugar Lite and cornstarch in a mixing bowl. Mix in yogurt, melted butter, milk, eggs and flavorings until well blended.

Spoon mixture into well greased Bundt pan. Bake in preheated 350 degree oven for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Carefully remove cake from pan and cool completely on a wire rack.

Serve with fresh berries.

Enjoy!

For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com
For her vintage recipes, visit her blog at http://grandmasvintagerecipes.blogspot.com

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