Palace Cafe Catfish Pecan With Meuniere Sauce - cooking recipe

Ingredients

Catfish Pecan
36 ounces catfish fillets
3 cups pecans, roasted
1 cup dried breadcrumbs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
1/2 cup milk
seafood seasoning or creole seasoning, to taste
olive oil
Meuniere Sauce
3 cups fish stock or 3 cups clam juice
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1 dash Tabasco sauce (or other Louisiana hot sauce)
1 tablespoon heavy cream or 1 tablespoon whipping cream
1/2 cup unsalted butter
pecans, roasted

Preparation

To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
Trim all fat from fillets.
Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
Pour into a pie pan.
Add salt and pepper to flour; place into another pie pan.
Beat the eggs and milk together.
Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
Remove from heat and whisk in butter.
Serve over the cooked fish and garnish with roasted whole pecans.