Recipe courtesy of Q

Bayou Stuffed Catfish with Cajun Beurre Blanc

Getting reviews...
Save Recipe
  • Total: 1 hr 45 min
  • Prep: 1 hr 15 min
  • Cook: 30 min
  • Yield: 6 servings
Share This Recipe

Ingredients

STUFFING:

BREADING FOR FISH:

CAJUN BEURRE BLANC:

Directions

  1. 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:

  1. 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.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now