Catfish Pecan
Source of Recipe
"The Great Chefs Cook American"
List of Ingredients
6 catfish fillets, 5 to 7 oz. each
3 cups toasted pecans, plus additional whole pecans for garnish (*See note)
1 cup dried bread crumbs
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. freshly ground pepper
3 eggs
1/2 cup milk
Creole seasoning
Olive oil
Sauce:
2 cups fish stock or bottled clam juice
Juice of 1/2 lemon
1 tsp. Worcestershire sauce
Dash of Louisiana hot sauce
1 tbsp. heavy cream
1/2 cup (1 stick) unsalted butter, at room temperatureRecipe
Preheat the oven to 450 F. To prepare the catfish, trim all fat from the catfish fillets. In a blender or food processor, grind the 3 cups of pecans and the bread crumbs fine. Pour them into a pie pan. Place the flour in another pie pan and stir in the salt and pepper. In a medium bowl, beat together the eggs and milk. Season the catfish with the Creole seasoning, dredge in the flour, dip in the egg mixture, and coat with the pecan mixture. Film the bottom of a large ovenproof saute' pan or skillet with olive oil over medium heat. Add the fish and brown on both sides. Bake in the oven for about 5 minutes.
To make the sauce, cook the fish stock, lemon juice, Worcestershire sauce, and hot sauce in a medium saucepan until reduced by one quarter. Add the heavy cream and cook to reduce for 1 to 2 minutes. Remove from the heat and whisk in the butter. Serve over the cooked fish, and sprinkle with toasted whole pecans. Recipe by Dick Brennan, Jr. of New Orleans, Louisiana.
Serves 6
Note: To toast nuts, spread the nuts in a single layer on a shallow pan or baking sheet with edges. Bake at 350 F., shaking the sheet occasionally, until the nuts are golden, 5 to 12 minutes, depending on size. Leave them to cool.
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