Catfish Pecan
Ingredients
- 8 catfish fillets, 2-5 oz. each
- 2 cups pecan pieces
- 3/4 cups bread crumbs
- 1 Tbs. Creole seasoning
- 1 cup flour
- 3 eggs
- 2 Tbs. milk
- 3 Tbs. butter
- Sauce (optional):
- 2 cups beef stock
- 1 tsp. Worcestershire sauce
- Juice of 1/2 lemon
- Dash Tabasco
- 1 Tbs. heavy cream
- 1 Tbs. butter, softened
Instructions
- 1
In a food processor or blender, combine bread crumbs and pecans until ground to the texture of coffee.
- 2
Trim all the fat off the catfish fillet. Wash and pat dry.
- 3
Combine the Creole seasoning and the flour and dredge the catfish through that mixture.
- 4
Beat the eggs with the milk and pass the catfish through this egg wash.
- 5
Dredge through the mixture of pecans and bread crumbs.
- 6
Heat the butter in a skillet until bubbling. Saute the catfish for about two minutes on one side, until lightly browned. Turn over and place the entire skillet into a preheated 450-degree oven for five minutes. Spoon sauce over and serve.
- 7
To make the sauce, combine the beef stock, Worcestershire, lemon juice, and Tabasco in a skillet. Reduce until thick enough to coat the back of a spoon. Lower heat and add the cream. Reduce a little more, then whisk in the butter.