Recipe courtesy of Q
Bayou Stuffed Catfish with Cajun Beurre Blanc
- Total: 1 hr 45 min
- Prep: 1 hr 15 min
- Cook: 30 min
- Yield: 6 servings
- Total: 1 hr 45 min
- Prep: 1 hr 15 min
- Cook: 30 min
- Yield: 6 servings
Ingredients
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
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.
