Bayou Stuffed Catfish with Cajun Beurre Blanc |
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Prep Time: 75 Minutes Cook Time: 30 Minutes |
Ready In: 105 Minutes Servings: 6 |
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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 |
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:
1. BREADING FOR FISH:
2. 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.
3. CAJUN BEURRE BLANC:
4. 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.
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