Total Time
Prep 4 mins
Cook 7 mins

Posted by request, from the Catfish Institute!


  1. Melt 1 tablespoon of the butter in a large skillet over medium heat.
  2. Add catfish fillets and cook for 2 to 3 minutes on each side, or until fish flakes easily when tested with a fork.
  3. Transfer to a serving platter and keep warm.
  4. In the same skillet, melt remaining 1 tablespoon butter.
  5. Add almonds, lemon zest and lemon juice and saute for 1 minute.
  6. Pour sauce over fillets and garnish with parsley and lemon.
Most Helpful

Light subtle flavor from the lemon and a nice crunch from the almonds. I used Chilean Sea Bass (I know they are becoming an endangered species but I had therm in the freezer). dusted them lightly with flour and cut back on the butter. Enjoyed by all Thanks s'kat

Bergy April 16, 2002

The adults thought the Catfish Almondine was o.k., but a bit greasy. The children would only take a "No Thank you" bite. We might try with a different nut.

SageChef April 23, 2005

We enjoyed the Catfish Amondine with my Bisquik Cornbread & Country Lady's Pan Roasted Asparagus with some julienned sweet peppers added in. It was quite a feast. When I make this next time, I will use more lemon, as I like things quite lemon-y. Thanks, s'kat, good meal!

Judy from Hawaii June 27, 2004