• Tommy Centola

Feast of the Seven Fishes Dish 6 Catfish with Pecans

Updated: Jan 4

One day at Commander’s Palace restaurant, Ella Brennan wanted

a dish to replace Trout Almandine using local ingredients. The dish

that was created was Trout with Pecans. Since trout is not common in

Arkansas, I make it with catfish. The combination is fantastic. This is

a favorite when the new crop of pecans is available.

4 Catfish Fillets 5-7 ounces

Creole  Seasoning

Egg Wash

Seafood Breading

Canola Oil for cooking catfish

Meuniere Sauce

1/3 cup Pecans coarsley chopped

While making meuniere sauce, add pecans to sauce so the pecans

can brown with the butter. Rinse fillets and pat dry. Season both sides

with seafood seasoning. Dip each fillet in egg wash, and then dredge

in Seafood Breading, shaking off excess. Generously coat the bottom

of a large skillet with oil and heat over moderately high heat. Sauté

fillets, turning once, until golden brown and crisp, 3-4 minutes on

each side. Place fillet on serving plate and top with Pecan Meuniere

sauce.

Seafood Breading

3 pounds Corn Flour

3 tablespoons Salt

2 tablespoons Black Pepper

1 tablespoon Cayenne

1 tablespoon Paprika

2 teaspoons Old Bay Seasoning

1 tablespoon Granulated Garlic

Mix well. Store in an airtight container. It will hold for 3

months.

Meuniere Sauce

2 sticks Butter

2 tablespoons Lemon Juice

2 teaspoons Worcestershire Sauce

In a small saucepan over low heat, melt butter until it stops bubbling

and the milk solids at the bottom of the pan begin to brown. Carefully

add the lemon juice and Worcestershire sauce; the butter will foam.

Cook until the foam subsides.

 Enjoy!!!

Dish Seven Blackened Redfish

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