Pecan breaded catfish filet w/etouffee sauce

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Butter
2 tablespoons All purpose flour
¼ cup Heavy cream
¼ cup Shrimp stock; (sub chicken stock)
½ teaspoon Diced red onions
1 teaspoon Diced green bell peppers
1 teaspoon Diced red bell peppers
½ teaspoon Chopped garlic
1 Chopped scallions
¼ teaspoon Blackened fish seasoning
1 pinch Cayenne pepper
1 dash Worcestershire sauce
1 pinch Leaf thyme
1 tablespoon Tomato sauce; (sub ketcup)
Salt and pepper to taste
2 pounds Boneless catfish filets
2 cups Finely chopped pecans
2 tablespoons All purpose flour
1 pinch Celery salt
1 pinch Cayenne pepper
1 cup Buttermilk
2 tablespoons Olive oil
1 tablespoon Cold unsalted butter

Directions

TO MAKE ETOUFFEE SAUCE

FOR CATFISH

In braiser pan melt butter. When hot add onions and peppers. When soft add garlic, allow to brown. Stir in flour to make roux. Lightly brown roux.

Scrape brown roux off bottom of pan, it adds extra flavor to sauce when roux is lightly brown. Add shrimp stock,tomato sauce, and seasonings. As soon as sauce reaches even texture add cream. Wisk until even texture.

Allow to simmer but stir occasionally so sauce does not burn. Keep sauce warm until ready to serve.

To prepare breading:

In mixing bowl combine chopped pecans, all purpose flour, celery salt, and cayenne pepper. Reserve until ready to bread fish.

To prepare catfish:

Cut filets into 2 oz. pieces. Place in buttermilk. Heat sautee pan over medium heat. Add olive oil. When simmering add cold cold unsalted butter.

Thoroughly coat catfish with pecan breading. When butter is foaming in pan add catfish. Cook for 2 minutes on each side. Serve hot on bed of etouffee sauce.

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