Catfish Pecan Meuniere

* Exported from MasterCook II *

Catfish Pecan Meuniere

Recipe By : COOKING LIVE SHOW #CL8733
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup flour
4 teaspoons Rustic Rub
2 eggs -- beaten
1/2 cup milk
4 catfish or trout fillets -- (6 to 6 1/2 oz each)
1/2 cup vegetable oil
1 stick (1/4 pound) butter
1 cup pecan pieces
4 tablespoons chopped parsley
2 tablespoons minced garlic
2 tablespoons fresh lemon juice
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1 teaspoon salt
1/4 teaspoon cayenne


Combine the flour with 2 teaspoons of the rub in a shallow
bowl. In another shallow bowl, blend the eggs and milk
together. Season the fish with the remaining 2 teaspoons
rub. Heat the oil in a large nonstick skillet over medium-high
heat. Dredge the fillets in the flour, coating evenly. Dip the
fillets in the egg mixture. Dredge again in the flour. When the
oil is hot, but not smoking, lay the fillets in the skillet. Pan-fry
for 3 to 4 minutes on each side, or until golden. Transfer to
a warm platter. Discard any oil remaining in the skillet and
wipe clean with paper towels. Return the skillet to the stove.
Over medium-high heat, melt 2 tablespoons of the butter.
When the butter foams, add the pecans and stir constantly
for about 1 1/2 minutes, or until lightly toasted. Add the
parsley, garlic, lemon juice, Worcestershire, and cream.
Stir with a whisk for about 15 seconds and remove from
the heat. Add the salt, cayenne, and remaining 6
tablespoons butter, broken into small chips, and stir
until the butter melts completely. Spoon the sauce over
the fillets and serve.



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