Photo: Catfish a la Meuniere Recipe
Ingredients
- 4 (6-ounce) catfish fillets
- 1 teaspoon salt
- 1/2 teaspoon Essence, recipe follows
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 stick, cubed, softened unsalted butter
- 1 tablespoon minced shallots
- 2/3 cup chopped pecans
- 2 tablespoons white wine
- 1/4 cup lemon juice
- 2 tablespoons chopped fresh parsley leaves
- Freshly ground black pepper
Directions
Preheat the oven to 250 degrees F.
Season the catfish fillets with the salt and Essence. Lightly dredge the seasoned catfish in the flour, shaking off any excess. Set a 10-inch saute pan over medium-high heat and add the olive oil to the pan. Once the oil is hot, place the fish fillets in the pan, 2 at a time and cook for 3 minutes per side. Place the cooked fillets on an oven-proof platter and place in the oven while you cook the remaining fillets.
Once the fish is cooked, return the skillet to the stovetop and set on medium heat. Add the butter to the pan and once melted, add the shallots and pecans. As the shallots cook, the nuts start to brown, and the butter stops foaming-about 30 seconds, add the white wine, lemon juice and parsley to the pan. Continue to cook for 15 to 20 seconds. Season with salt and pepper and remove from the heat. Remove the fish from the oven and pour the sauce over top the fish. Serve immediately.
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By travelbug27
on March 03, 2012
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Absolutely delicious. We love catfish and grew up eating it regularly, and this recipe might be my favorite. It's fabulous.
By stephenksmith_5...
Iowa City, IA
on August 27, 2011
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Tasty? Yes, and did I say YES!? Farm raised catfish, to me, are a great fish. They're firm, clean and so adaptable. I mean, many of use do NOT have access to sole, so Emeril's catfish meuniere is absolutely delicious! My wife and I were doing that thing where your mouth is closed, eating, but your eyes are wide open in amazement. Folks, I mean, what have you got to lose. Make this, and you will be wide-eyed and chewing away too!
By pkg1120_12819240
LUFKIN, 83
on April 20, 2010
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Wow...it's that good. I wanted an alternative to frying catfish and stumbled across this recipe, and the rest is history. I'm hooked! (Pun intended It was super easy, and I had most of the ingredients on hand. I would also recommend cutting back on the butter (I used about 1/3 c.. Perfect dish if you love tangy flavors like piccatta (sp?.
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