Catfish Pecan Meuniere Recipe

Catfish Pecan Meuniere Recipe

Ingredients:

1 cup of flour (plain)
4 teaspoons of Rustic Rub
1/2 cup of milk
2 pieces of eggs; beaten
4 pieces of catfish fillets (or trout fish fillets, each at 6 to 6-1/2 oz)
1/2 cup of oil (vegetable oil)
1/2 cup of butter
1/4 teaspoon of cayenne pepper
1 cup of pecans
4 Tablespoons of parsley; chopped
2 Tablespoons of garlic; minced
2 Tablespoons of juice (freshly squeezed lemon)
1/4 cup of Worcestershire
1/4 cup of cream (heavy)
1 teaspoon of salt

Instructions;

Combine flour and (2 teaspoons) rub on a bowl. Combine milk and eggs on another bowl; mix thoroughly. Season fillets with remaining rub then heat oil on a non-stick skillet above moderately high heat.

Coat the seasoned fillets thoroughly with mixture of flour and dip on the mixture of egg then dredge them again on the mixture of flour. Fry fillets on heated oil 3-4 mins per side. Drain excess oil on a paper towel.

Transfer cooked fillets on warm plate; discard the used oil from used skillet then wipe off the bottom of skillet with clean paper towel. Return skillet above moderately high heat then add (2 tablespoons) butter till melted.

Next, add pecans; stir continuously and cook for 1-1/2 mins till toasted slightly. Add garlic, parsley, juice, cream and Worcestershire; whisk thoroughly for 15 secs then turn off heat.

Then, stir in cayenne, salt and the rest of butter; stir thoroughly till butter has melted completely and mixture is smooth. Spoon onto the warm fillets; serve at once.

Serves 4

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