CATFISH PECAN MEUNIERE

By stepjo7269

Adapted from www.gumbopages.com

Ingredients

• Catfish Filets:
• 6 catfish filets, 5 to 7 oz. each
• 1 C. pecans, chopped finely (not ground)
• 1 C. fresh bread crumbs
• 1 C. seasoned flour (season with salt, black and red pepper)
• 1 egg
• 1/4 C. milk
• Creole seasoning blend
• Peanut oil
• Meuniere Sauce:
• Juice of 1 lemon
• 2 T. worcestershire sauce
• 3 T. hot sauce
• 1/2 C. heavy whipping cream
• 2 T. butter
• 1/4 tea. salt
• 1/4 tea. pepper
• Preparing the meuniere sauce:
• ●Combine lemon juice, hot sauce, worcestershire sauce and whipping cream in pan.
• ●Blend with wire whisk over medium heat, stirring constantly 3-4 min. Add butter by pinching off a little bit at a time and squeezing it through fingers into pan, stirring constantly (this is called mounting the butter).
• ●Remove from heat after adding last of butter. Continue to stir. Season with salt and pepper to taste.
• ●Cover and keep warm until time for serving.
• Preparing the catfish filets:
• ●Lightly season with Creole seasoning and place in refrigerator.
• ●Blend bread crumbs in blender. Pour into a bowl and add chopped pecans.
• ●In a small bowl, make egg wash by blending egg and milk.
• ●Bread filets by coating them with seasoned flour, then placing them in egg wash, and then pecan bread crumb mixture, making sure the entire filet is coated well. Refrigerate if unable to fry immediately.
• ●Fry in oil until fish will flake (if brown before fish is done, place in a 450 F. oven for 5 min).

Details

Servings 6

Preparation

Step 1

●To serve: Place 1 filet on a plate, drizzle with meuniere sauce and top with chopped roasted pecans. Can sprinkle with parsley if desired.