Bayou Stuffed Catfish with Cajun Beurre Blanc
- Total:
- 1 hr 45 min
- Prep:
- 1 hr 15 min
- Cook:
- 30 min
- Yield:
- 6 servings
Ingredients
STUFFING:
BREADING FOR FISH:
CAJUN BEURRE BLANC:
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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