| 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
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