Recipe courtesy of Q

Bayou Stuffed Catfish with Cajun Beurre Blanc

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  • Total: 1 hr 45 min
  • Prep: 1 hr 15 min
  • Cook: 30 min
  • Yield: 6 servings
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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

  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.