Catfish Pecan Meuniere

Pecan-Crusted Fish
  • Six 5-7 ounce catfish filets
  • 2 cups roasted pecans
  • 1 cup flour
  • 3 eggs
  • 1/2 cup milk
  • Creole/Cajun seasoning
  • 2 ounces vegetable or grapeseed oil
Meuniere Sauce
  • 1 1/2 lemons, peeled and quartered
  • 3 1/2 tablespoons Worcestershire sauce
  • 1 1/2 tablespoons hot sauce [I.E. Tabasco]
  • 4 tablespoons heavy cream
  • 1 pound unsalted butter
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon white pepper
Pecan-Crusted Fish
  1. Lightly season the catfish filets with Creole/Cajun seasoning.
  2. Puree the pecans and a little bit of bread crumbs in a food processor [you don't have to use the bread crumbs].  Place in a shallow bowl or plate and set aside.
  3. In a medium bowl, make an egg wash by whisking together the eggs and milk; set aside.  Place flour in a separate shallow bowl or plate; set aside.
  4. Bread filets by first coating them with the flour and then placing them in the egg wash.  Press each filet into the pecan/bread crumb mixture.  Make sure the entire filet is well coated in the mixture.
  5. Cover the bottom of a large skillet or saute pan with the oil and heat.  Gently place the fish in the hot oil and cook until lightly brown; flip and repeat.
  6. If the fish is not completely cooked all the way through, place in a shallow baking pan and cook for an additional 5 to 8 minutes in an oven at 450 degrees F.
Meuniere Sauce
  1. In a large saute pan, combine lemons, hot sauce, Worcestershire sauce, and cream.  Whisk over medium heat, stirring constantly for 3 to 4 minutes.  As you stir, press gently on the lemons to slowly release the juices.
  2. Slowly add in the butter 1 tablespoon at a time while stirring constantly.  As you add the last of the butter, remove from heat, and continue to stir.
  3. Add the salt and pepper.  Mix well.
  4. Strain through a fine strainer or chinois. 
To serve, spoon Meuniere sauce over the fish filets. Enjoy.