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
