MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Catfish Pecan Meuniere
Categories: Emeril, Seafood, Nuts, Citrus, Dairy
Yield: 4 Servings

1 c Flour
Rustic Rub; given below
2 lg Eggs; beaten
1/2 c Milk
4 (8 oz ea) catfish filets
1/2 c Oil
8 tb Unsalted butter
1 c Pecan pieces
1/4 c Fine chopped parsley
2 tb Minced garlic
1/4 c Worcestershire sauce
2 tb Fresh lemon juice
1/4 c Heavy cream
Salt & cayenne pepper
2 c Mashed potatoes; warm
1 c Haricot verts; seasoned,
- sauteed in butter
1 tb Brunoise red pepper
1 tb Chopped chives

MMMMM-------------------------RUSTIC RUB------------------------------
8 tb Paprika
3 tb Cayenne
5 tb Freshly ground black pepper
6 tb Garlic powder
3 tb Onion powder
6 tb Salt
2 1/2 tb Dried oregano
2 1/2 tb Dried thyme

Recipe courtesy Emeril Lagasse

Combine all ingredients and store in an air-tight
container.

In a mixing bowl, season the flour with Rustic Rub. In
another bowl, whisk the eggs and milk together. Season
each side of the filets with Rustic Rub. Heat the oil in
a saute pan.

Dredge the filets in the flour. Dip each filet in the
egg wash, letting any excess drip off, completely. Dredge
the fish in the flour. When the oil is hot, but not
smoking, pan fry the filets in the oil for 3-4 minutes
on each side, or until golden brown. Remove from the oil
and drain on a paper-lined plate. Season the filets with
Rustic Rub. Discard the oil and wipe the pan clean with a
paper towel.

Return the pan to the heat and melt 2 tablespoons of the
butter. When the butter starts to foam, add the pecans
and stir for 1 1/2 minutes, or until lightly toasted.
Stir in the parsley, garlic, Worcestershire sauce, lemon
juice and cream, for about 15 seconds. Stir in the
remaining butter. Season with salt and cayenne.

Mound the potatoes in the center of the plate. Arrange
the beans around the potatoes. Lay the fish directly on
top of the potatoes. Spoon the sauce over the fish.
Garnish with the peppers and chives.

Yield: 4 servings

SOURCE: Essence of Emeril Cooking Show #EE2430

MM Format by Dave Drum - 02 January 2000

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Todd Richards's Fried Catfish w/Hot Sauce
Categories: Seafood, Herbs, Chilies
Yield: 4 Servings

2 c Whole buttermilk
2 tb Worcestershire sauce
1 tb Hot sauce; more for serving
1/4 ts Granulated garlic
1/4 ts Granulated onion
4 ts Kosher salt
1 1/2 ts Fresh ground black pepper
1 1/2 lb Catfish fillets; cut across
- in 2" pieces
2 c Plain yellow cornmeal
1/2 ts Cayenne pepper
4 c Oil

Combine the buttermilk, Worcestershire sauce, hot sauce,
granulated garlic, granulated onion and 1 teaspoon each
of the salt and black pepper in a large bowl or large
resealable plastic freezer bag. Add catfish pieces;
cover or seal and refrigerate for 2 to 8 hours.

Whisk together the cornmeal, cayenne and remaining 3
teaspoons salt and 1/2 teaspoon black pepper in a
shallow dish or pie pan.

Heat the oil in a 12" skillet to 350°F/175°C over medium
heat.

Remove the catfish from the buttermilk mixture and
dredge in the cornmeal. Let stand 5 minutes.

Fry the catfish (large pieces first), in batches, until
golden brown, 3 to 4 minutes per side. Drain on a plate
lined with paper towels.

Serve with additional hot sauce.

By: Korsha Wilson

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

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