Bayou Stuffed Catfish with Cajun Beurre Blanc

Total Time:
1 hr 45 min
Prep:
1 hr 15 min
Cook:
30 min

Yield:
6 servings

Ingredients
  • STUFFING:
  • 1/2 pound jumbo lump crabmeat
  • 1 loaf 3 by 6 by 1-inch baked cornbread
  • 1 cup cooked spinach,chopped
  • 1/4 cup pine nuts,toasted
  • 1 tablespoon creole mustard
  • Salt and pepper, to taste
  • 6 (6-ounce) boneless catfish fillets, skinned
  • BREADING FOR FISH:
  • 1 cup seasoned flour
  • 1 cup buttermilk
  • 2 cups fish fry mix
  • Cajun beurre blanc (recipe follows)
  • Lemon, for garnish
  • CAJUN BEURRE BLANC:
  • 1 1/2 cups white wine
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 fresh lemon, halved
  • 2 shallots, minced
  • 1 pound butter, cut in 1-inch pieces
  • I cup heavy cream
  • 1 teaspoon black peppercorns, cracked
  • 1 tablespoon blackened seasoning, see previous recipe
Directions
BREADING FOR FISH:

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.

CAJUN BEURRE BLANC:

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.


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