Bubba, Catfish, Chef Troy Mendoza, Creole, Creole recipe, Forrest Gump, fresh pecans, Fried Catfish, Fried Oysters, jalapenos, Louisiana catfish, Louisiana oyster, meuniere sauce, pecan encrusted catfish, recipe, Roux, Shrimp, The Cabin Restaurant
Much like the iconic scene in Forrest Gump, where Bubba goes down an endless list of ways to prepare shrimp, in Louisiana we have a similar list for catfish. I have posted other catfish recipes here, here, and here, and today I give you another delicious recipe: Pecan Encrusted Catfish Meuniere with Fried Oysters. Meuniere sauce is one of my all-time favorite Creole sauces, and there’s nothing like fresh pecans. We occasionally run this as a lunch special, but Chef Troy decided to add some fried Louisiana oysters and serve it as dinner special this weekend. Enjoy!
Pecan Encrusted Catfish Meuniere with Fried Oysters
5-6 garlic pods, diced
3 jalapenos, diced
2 cups chicken stock
1/2 cup Worcestershire sauce
2 sticks unsalted butter
1/2 cups all-purpose flower
Juice of 2 lemons
Seasonall to taste
1 cup chopped parsley
3 cups pecan chopped pecans
1 cup whole milk
2 cups cornmeal
6 5-7oz catfish filets
Creole seasoning to taste
Vegetable oil for frying
To fry catfish:
Combine chopped pecans, cornmeal, and creole seasoning. Dredge filets in whole milk, and then in seasoned corn meal. Then deep well fried until they floats. Most cooks agree that when it floats it’s done.
In a separate bowl, use same amount of cornmeal and creole seasoning. Dredge oysters in whole milk, then in the seasoned corn meal. Deep well fry until they float.
Sauté garlic and jalapenos in butter for about 5 minutes. Add flour and stir to make a brown roux.
Add chicken stock, Worcestershire sauce, juice of the lemons, and seasonall. Stir and reduce, 8-10 minutes. Add chopped parsley when desired consistency is reached.
To serve, smother fried catfish with meuniere sauce. Top with fried oysters. Homemade coleslaw is a perfect side for this recipe.