Catfish Meuniere Food

CATFISH MEUNIERE

Steps:

• Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
• Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
• Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
• Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.

PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE

Steps:

• 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.

CATFISH MEUNIERE

Steps:

• Combine egg and milk in a large shallow bowl.
• combine flour, salt, and pepper in a shallow dish.
• Dip fish in egg mixture, and dredge in flour mixture.
• Melt 1/4 cup butter in a large nonstick skillet over medium heat.
• Add oil; increase heat to medium-high.
• Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• Drain on paper towels.
• Melt remaining 1/4 cup butter in skillet.
• Stir in chopped parsley, lemon juice and Worcestershire sauce.
• Spoon over fish.
• Garnish, if desired.

TROUT MEUNIèRE, OLD STYLE

Steps:

• 1. Combine the flour, Creole seasoning, and salt in a wide bowl. Rinse the trout fillets and pat dry. Dredge the fish in the seasoned flour and knock off the excess.
• 2. Make a medium-brown roux by melting the butter in a saucepan over medium heat. When it begins to bubble, add the remaining seasoned flour and cook, stirring constantly, until the mixture turns a medium brown.
• 3. Put the stock into another saucepan and place over medium-high heat. Whisk the roux into the stock until dissolved. Add the lemon juice, Worcestershire sauce, and vinegar, and simmer for 3 minutes, then remove the pan from the heat. Keep the sauce warm while you prepare the fish.
• 4. You can sauté the fish in butter if you like, but it's more common in New Orleans to fry it in abut an inch of oil heated to 375 degrees. Either way, cook until golden brown (about 2 minutes per side).
• 5. Spoon the sauce over the fish and serve with lemon wedges.