Bayou Catfish Food
BAYOU STUFFED CATFISH WITH CAJUN BEURRE BLANC
Steps:
- Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix. Deep fry at 350 degrees F until light brown. Remove to sheet pan and finish in a preheated 350 degree F oven until temperature of 150 degrees F. Top with 1 1/2 ounces cajun beurre blanc and garnish with lemon.
- In heavy saucepan, add all ingredients except butter and cream. Reduce the liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.
BAYOU CATFISH
Make and share this Bayou Catfish recipe from Food.com.
Provided by lazyme
Categories Catfish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Coat both sides of the catfish filets with a generous layer of mustard.
- Press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil.
- Pan fry until brown, flip, and finish cooking.
- In a separate pan, sauté garlic with a touch of butter until brown.
- Remove the pan from fire, and slowly add the wine and lemon juice.
- Return to the stove, and let the mixture reduce by half.
- Next, add the scallions, and cook an additional two minutes.
- Finally, remove from the flame, and add the whole butter - gently shaking the pan to enrich.
- Season with salt and pepper to taste.
- Plate the cooked catfish and spoon some of the sauce over each fillet.
Nutrition Facts : Calories 852, Fat 53.3, SaturatedFat 12.9, Cholesterol 147.6, Sodium 1199.3, Carbohydrate 43.5, Fiber 4.1, Sugar 4.4, Protein 43.6
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- Brush 1 1/2 tablespoons hot sauce evenly on both sides of fillets; sprinkle with Cajun seasoning, and dredge in cornmeal, pressing gently. Place fillets on prepared pan. Coat fillets with cooking spray. Bake at 400° for 14 minutes or until fillets flake easily when tested with a fork.
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- Combine first 9 ingredients in a zip-top plastic bag. Add 1 catfish fillet. Seal bag, and shake well. Remove fillet from bag, and place on a broiler pan coated with cooking spray. Repeat procedure with the remaining fillets and cornmeal mixture. Broil 6 inches from heat for 6 minutes. Carefully turn fillets over, and broil 6 minutes or until the fish flakes easily when tested with a fork. Serve with lemon wedges, if desired.
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