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| Catfish Pecan Meunière |
| 6 Servings |
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| Ingredients |
6 5 to 7 oz Catfish Fillets
3 C Roasted Pecans
2 C Seasoned Flour
3 Eggs
1/2 C Milk
6 T Creole Seasoning
2 oz Oil Blend |
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| Method |
| Trim fat and any rough edges off the catfish fillets.
Lightly season with Creole seasonings and place in refrigerator.
Purée 2 1/2 cups of pecans and bread crumbs in Cuisinart or blender.
Place in a shallow pan or plate and set aside.
In a medium bowl, make an egg wash by combining 3 eggs and 1/2 cup of milk.
Place seasoned flour in a separate shallow pan or plate.
Set up breading station on a table or counter top.
Bread fillets by first coating them with the seasoned flour and then placing each in the egg wash.
Press each fillet into the pecan-bread crumb mixture.
Make sure the entire fillet is well-coated with the mixture. (Refrigerate if unable to fry immediately)
Cover the bottom of the large skillet or sauté pan with the oil blend and heat.
Gently place fish into the hot oil.
Cook until lightly brown, turn fillet and repeat.
If the fish is not completely cooked all the way through, place the fillet in a shallow baking pan and cook for an additional 5 to 8 minutes in oven at 450 degrees. |
| Meunière Sauce |
3 Lemons, peeled and quartered
7 T Worcestershire Sauce
3 T Crystal Hot Sauce
8 T Heavy Whipping Cream
2 lb Unsalted Butter, room temperature
1/4 t Kosher Salt
1/4 t White Pepper |
| Method For Meunière Sauce |
| In a large sauté pan combine lemons, hot sauce, Worcestershire sauce and whipping cream.
Blend with a wire whisk over medium heat, stir constantly for 3-4 minutes.
As you stir, press gently on the lemons to slowly release the juices.
Slowly add in the butter by pinching off 2-3 ounces and squeezing it through your fingers into the sauce pan, stir constantly (this is called mounting the butter).
As you add the last of the butter, remove from heat, continue to stir.
Add salt and pepper to taste.
Strain through a fine strainer or china cup.
Cover, set aside and serve. |
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