Cajun Catfish Pecan Meuniere

If any adaptation can improve on the French Sole Meuniere, this is it. Crispy-soft catfish is topped with pecans sitting in a creamy butter sauce. This is a truly wonderful dish.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: American, American Deep South, New Orleans, North American

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Author: My Hungry Traveler

Equipment

Large nonstick pan
Whisk

Ingredients

4 large Fresh or frozen catfish fillets (or sole, flounder, tilapia)
1 cup Flour
2 tbsp Cajun seasoning mix
2 large Eggs, beaten
½ cup Vegetable oil
¼ cup Milk
8 tbsp Butter
1 cup Pecan pieces
4 tbsp Parsley, chopped
2 tbsp Garlic, minced
2 tbsp Fresh lemon juice
¼ cup Worcestershire sauce
¼ cup Heavy cream
¼ tsp Cayenne pepper
1 tsp Salt

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Instructions

Prep - Combine half the Cajun seasoning with flour in a shallow bowl. Combine eggs and milk together in a second shallow bowl. Season the fish with the remaining Cajun seasoning.
Cook Fish - Heat oil over medium-high heat in a large nonstick pan. Dredge the fillets in the flour then dip in egg mixture. Dredge again in the flour. When oil is hot but not yet smoking, lay fillets into the pan and cook until golden, about 3 to 4 minutes on each side. Remove to a paper lined plate. Discard any oil in pan, wipe down with paper towels, and return to the stove.
Make Sauce - Melt ¼ of the butter in the same pan over medium-high heat. When butter begins to foam, add pecan pieces and cook, stirring constantly, until lightly toasted, about 2 minutes. Add the parsley, lemon juice, garlic, Worcestershire sauce, and cream. Whisk for around 20 seconds and remove from heat. Add salt, cayenne pepper, and remaining small cubes of butter. Stir until butter is completely melted.
Serve - Lay fish on a serving dish or individual plates. Spoon sauce over the fillets and serve.

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