| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Seafood, Vegetables | New Orleans | 4 | Servings | |
INGREDIENTS
| 1 | c | Dry white wine |
| 1/4 | c | Fresh lemon juice |
| 1 | tb | Worcestershire sauce |
| 2 | lg | Cloves garlic; minced |
| 1/2 | c | Whipping cream |
| 3 | tb | Unsalted butter; cut into pieces, |
| ; chilled | ||
| 1/2 | c | All purpose flour; (about) |
| 1 | c | Whole milk |
| 1 | lg | Egg |
| 4 | Catfish fillets; (6 to 8 ounces each) | |
| 1 | c | Pecans; finely chopped |
| 1 | tb | Vegetable oil |
INSTRUCTIONS
SAUCE FISH For Sauce: Combine wine, fresh lemon juice, Worcestershire sauce and garlic in small nonaluminum saucepan. Boil until liquid is reduced to 1/2 cup, about 8 minutes. Add cream. Boil until sauce thickens slightly, about 5 minutes. Reduce heat to low. Whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper. Strain sauce into small bowl. Return sauce to pan. Meanwhile, prepare Fish: Preheat oven to 400°F. Place flour on large plate. Whisk milk and egg in shallow bowl to blend. Sprinkle catfish fillets with salt and pepper. Lightly coat catfish fillets in flour. Dip into milk mixture. Coat 1 side of fish with pecans. Lightly coat second side with flour. Heat 1/2 tablespoon oil in large skillet over medium heat. Add 2 fish fillets to skillet, nut side down, and cook until nuts begin to brown, about 2 minutes. Turn fish over; cook 1 minute. Using metal spatula, transfer fish, nut side up, to rimmed baking sheet. Repeat with remaining fish and 1/2 tablespoon oil. Bake until opaque in center, about 10 minutes. Transfer catfish fillets to plates. Serve catfish with sauce. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Upperline Restaurant, New Orleans Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 7, 1998
A Message from our Provider:
“All suffering can be traced back to people disobeying God”