Side Pannel
Catfish Pecan Meuniere
Ingredients List
- 1 c Flour
- 4 ts Rustic Rub
- 2 Eggs; beaten
- 1/2 c Milk
- 4 Catfish or trout fillets; (6
- -to 6 1/2 oz each)
- 1/2 c Vegetable oil
- 1 Stick (1/4 pound) butter
- 1 c Pecan pieces
- 4 tb Chopped parsley
- 2 tb Minced garlic
- 2 tb Fresh lemon juice
- 1/4 c Worcestershire sauce
- 1/4 c Heavy cream
- 1 ts Salt
- 1/4 ts Cayenne
Directions
Combine the flour with 2 teaspoons of the rub in a shallow bowl. In another
shallow bowl, blend the eggs and milk together. Season the fish with the
remaining 2 teaspoons rub. Heat the oil in a large nonstick skillet over
medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the
fillets in the egg mixture. Dredge again in the flour. When the oil is hot,
but not smoking, lay the fillets in the skillet. Pan-fry for 3 to 4 minutes
on each side, or until golden. Transfer to a warm platter. Discard any oil
remaining in the skillet and wipe clean with paper towels. Return the
skillet to the stove. Over medium-high heat, melt 2 tablespoons of the
butter. When the butter foams, add the pecans and stir constantly for about
1 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon
juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds
and remove from the heat. Add the salt, cayenne, and remaining 6
tablespoons butter, broken into small chips, and stir until the butter
melts completely. Spoon the sauce over the fillets and serve.
shallow bowl, blend the eggs and milk together. Season the fish with the
remaining 2 teaspoons rub. Heat the oil in a large nonstick skillet over
medium-high heat. Dredge the fillets in the flour, coating evenly. Dip the
fillets in the egg mixture. Dredge again in the flour. When the oil is hot,
but not smoking, lay the fillets in the skillet. Pan-fry for 3 to 4 minutes
on each side, or until golden. Transfer to a warm platter. Discard any oil
remaining in the skillet and wipe clean with paper towels. Return the
skillet to the stove. Over medium-high heat, melt 2 tablespoons of the
butter. When the butter foams, add the pecans and stir constantly for about
1 1/2 minutes, or until lightly toasted. Add the parsley, garlic, lemon
juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds
and remove from the heat. Add the salt, cayenne, and remaining 6
tablespoons butter, broken into small chips, and stir until the butter
melts completely. Spoon the sauce over the fillets and serve.
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