Palace Cafe Catfish Pecan With Meuniere Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 36 ounces catfish fillets
• 3 cups pecans, roasted
• 1 cup dried breadcrumbs
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 eggs
• 1/2 cup milk
• seafood seasoning or creole seasoning, to taste
• olive oil
• 3 cups fish stock or 3 cups clam juice
• 1/2 lemon, juice of
• 1 teaspoon worcestershire sauce
• 1 dash tabasco sauce (or other louisiana hot sauce)
• 1 tablespoon heavy cream or 1 tablespoon whipping cream
• 1/2 cup unsalted butter
• pecans, roasted

Recipe

• 1 to make the catfish: preheat the oven to 450f and coat a frying pan lightly with olive oil.
• 2 trim all fat from fillets.
• 3 grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
• 4 pour into a pie pan.
• 5 add salt and pepper to flour; place into another pie pan.
• 6 beat the eggs and milk together.
• 7 season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
• 8 place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
• 9 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.
• 10 remove from heat and whisk in butter.
• 11 serve over the cooked fish and garnish with roasted whole pecans.