Categories: Recipes Date: Oct 19, 2015 Title: Catfish Pecan
Who doesn’t like wild caught catfish? Pick some up at the market from vendors Pete and Clara’s Seafood or Des Allemande Outlaw Catfish this week! This recipe by Chef Michelle McRaney of Mr. B’s Bistro is a delicious twist on the French classic trout meunière using local ingredients such as pecans and wild caught catfish.
To prepare Creole Seasoning: Combine all seasoning ingredients and mix well. Store in a tightly covered container.
To prepare catfish: Combine Creole seasoning, flour, and pecans in the bowl of a food processor; process until finely ground. Transfer flour mixture to a large bowl. Whisk egg in a large mixing bowl, then add milk and mix. Season both sides of the fish fillets with Creole seasoning. One at a time, dip the fillets in the egg wash then dredge in pecan flour.
Place a large sauté pan over high heat; add 2 tablespoons of the butter and heat for about 2 minutes or until butter is completely melted and starts to bubble. Place three of the catfish fillets in sauté pan, skin side up, and cook for 30 seconds. Reduce heat to medium and continue cooking for another 1-1/2 to 2 minutes or until the fillets are evenly brown and crisp. Turn the fish over and cook on the second side for 2 to 2-1/2 minutes or until the fish is firm to the touch and evenly browned. Remove fillets from pan and place on a baking rack. Wipe the pan clean with a paper towel, then add another 2 tablespoons of butter and cook the remaining three pieces of fish.
Recipe compliments of Michelle McRaney, Mr. B's Bistro