Name: Bayou Stuffed Catfish with Cajun Beurre Blanc
Prep time: P0Y0M0DT1H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 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; 1 cup seasoned flour; 1 cup buttermilk; 2 cups fish fry mix; Cajun beurre blanc (recipe follows); Lemon, for garnish; 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

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.

On Tonight

Bayou Stuffed Catfish with Cajun Beurre Blanc

STUFFING:

BREADING FOR FISH:

CAJUN BEURRE BLANC:

CAJUN BEURRE BLANC:

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