Palace Cafe Catfish Pecan With Meuniere Sauce

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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