Palace Cafe Catfish Pecan With Meuniere Sauce
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
Catfish Pecan
- 1020.58 g catfish fillets
- 709.77 ml pecans, roasted
- 236.59 ml dried breadcrumbs
- 236.59 ml all-purpose flour
- 4.92 ml salt
- 2.46 ml pepper
- 3 eggs
- 118.29 ml milk
- seafood seasoning or creole seasoning, to taste
- olive oil
-
Meuniere Sauce
- 709.77 ml fish stock or 709.77 ml clam juice
- 1 lemon, juice of
- 4.92 ml Worcestershire sauce
- 0.25 ml Tabasco sauce (or other Louisiana hot sauce)
- 14.79 ml heavy cream or 14.79 ml whipping cream
- 118.29 ml unsalted butter
- pecans, roasted
directions
- To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
- Trim all fat from fillets.
- Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
- Pour into a pie pan.
- Add salt and pepper to flour; place into another pie pan.
- Beat the eggs and milk together.
- Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
- Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
- To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
- Remove from heat and whisk in butter.
- Serve over the cooked fish and garnish with roasted whole pecans.
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RECIPE SUBMITTED BY
Molly53
United States