Pecan Breaded Catfish Filet W/etouffee Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Seafood | Shelf life, Shelf3 | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 2 | T | All purpose flour |
| 1/4 | c | Heavy cream |
| 1/4 | c | Shrimp stock, sub chicken |
| stock | ||
| 1/2 | t | Diced red onions |
| 1 | t | Diced green bell peppers |
| 1 | t | Diced red bell peppers |
| 1/2 | t | Chopped garlic |
| 1 | Chopped scallions | |
| 1/4 | t | Blackened fish seasoning |
| 1 | pn | Cayenne pepper |
| 1 | ds | Worcestershire sauce |
| 1 | pn | Leaf thyme |
| 1 | T | Tomato sauce, sub ketcup |
| Salt and pepper to taste | ||
| 2 | lb | Boneless catfish filets |
| 2 | c | Finely chopped pecans |
| 2 | T | All purpose flour |
| 1 | pn | Celery salt |
| 1 | pn | Cayenne pepper |
| 1 | c | Buttermilk |
| 2 | T | Olive oil |
| 1 | T | Cold unsalted butter |
INSTRUCTIONS
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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2280
Calories From Fat: 1870
Total Fat: 220.1g
Cholesterol: 121.8mg
Sodium: 491.1mg
Potassium: 1457.9mg
Carbohydrates: 71.6g
Fiber: 22.8g
Sugar: 21.6g
Protein: 33.5g