Almond-Crusted Catfish

From the kitchen of Jack, Viking Owner

This recipe was perfected in the kitchen of a real Viking customer.  Join My Viking Kitchen and enjoy more recipes like this, plus cooking tips and special offers exclusively for owners of a Viking kitchen.

Jack, Viking Owner:
How often do you cook in your Viking kitchen?
I probably "cook" three times a week, but I use the kitchen daily.
What's your most memorable kitchen moment?
Cooking my annual family Christmas dinner - standing rib roast and Yorkshire pudding.
What does your Viking kitchen mean to you?
People see it and assume I know what I'm doing in the kitchen.

What is one of your favorite dishes to cook? 
Almond-Crusted Catfish, which I found on 

Almond-Crusted Catfish

  • 6  U.S. Farm-Raised Catfish fillets
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons oil
  • 3 tablespoons butter
  • 1/4 cup slivered almonds
  • 1 teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • Parsley sprigs and lemon wedges or slices, for garnish

Mix flour with salt and pepper. Dredge fillets in the flour. Heat oil in large, heavy skillet over medium heat. When oil is very hot, slide fillets in and cook for 3-4 minutes per side, or until easily flaked with a fork. Transfer fillets to a serving platter and keep warm.

Wipe skillet clean with paper towel, return to medium heat. Add 3 tablespoons of butter and melt. Add almonds and cook until they are light brown. Add zest and lemon juice and stir for 10-15 seconds. Pour sauce over fillets and garnish with parsley and lemon.

Courtesy of The Catfish Institute