Catfish pecan meuniere
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Catfish pecan meuniere
  Catfish    Fish    Pecans  
Last updated 6/12/2012 12:46:52 AM. Recipe ID 7331. Report a problem with this recipe.
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      Title: Catfish pecan meuniere
 Categories: Cooking liv, Fish
      Yield: 4 Servings
 
 
        1 c  flour
        4 ts Rustic Rub
        2    eggs -- beaten
      1/2 c  milk
        4    catfish or trout fillets --
  :          (6 to 6 1/2 oz
  :          each)
      1/2 c  vegetable oil
        1    stick (1/4 pound) butter
        1 c  pecan pieces
        4 TB chopped parsley
        2 TB minced garlic
        2 TB fresh lemon juice
      1/4 c  Worcestershire sauce
      1/4 c  heavy cream
        1 ts salt
      1/4 ts 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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Recipe ID 7331 (Apr 03, 2005)

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