Bayou Stuffed Catfish with Cajun Beurre Blanc

Deselect All

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