Bayou Stuffed Catfish With Cajun Beurre Blanc

By á-170456

Ingredients

• STUFFING:
• 6 boneless catfish fillets - (6 oz ea) skinned
• Lemon for garnish
• 1/2 pound jumbo lump crabmeat
• 1 loaf baked cornbread - (3" by 6" by 1")
• 1 cup chopped cooked spinach
• 1/4 cup pine nuts toasted
• 1 tablespoon Creole mustard
• Salt to taste
• Freshly-ground black pepper to taste
• BREADING FOR FISH:
• 1 cup seasoned flour
• 1 cup buttermilk
• 2 cups fish fry mix
• CAJUN BEURRE BLANC:
• 1 1/2 cups white wine
• 1 garlic clove, crushed
• 1 bay leaf
• 1 fresh lemon halved
• 2 shallots minced
• 1 pound butter cut 1" pieces
• 1 cup heavy cream
• 1 teaspoon black peppercorns cracked
• 1 tablespoon Blackened Seasoning (see below)
• BLACKENED SEASONING:
• 1/3 cup paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon freshly-ground white pepper
• 1 teaspoon freshly-ground black pepper
• 1 teaspoon cayenne pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/4 cup salt

Details

Servings 6

Preparation

Step 1

Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

Blackened Seasoning: Mix all ingredients well. (Makes 1 cup)

Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin-side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix.

Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon.

This recipe yields 6 servings.