Re: [CH] Request for Catfish Rec.

Linda Reynolds (lr21@cornell.edu)
Mon, 2 Feb 1998 11:28:31 -0500 

>        Speaking of wegmans, they just started putting the scoville
>units for various peppers on the signs (for example: Habanero 200,000-
>300,000 scoville units), etc.  The measurements seem to be accurate.
>They are turning into a pretty good store for hot and spicy stuff.
>They always have dried chiles for sale, and chipotles.  They also have
>about 15 different kinds of hot sauce including Inner Beauty (hot and
>not to hot), and Dat'l sauces.  Very convenient.


Hey Ben,

Here in Ithaca, NY we have a brand new Wegmans.....not that the original
wasn't big enough!  They built it right next to where they were only now I
think, from rumors (haven't been there myself, the old one had me all
disoriented!) has a second level!
They used to have a decent hot sauce selection but then it seeme to have
been either peared down or they began to organize it in diffent places.  I
shall take a second look.

But on to your original request, I just got this as I subcribe to a monthly
newsletter from Salsas, etc!

The recipe of the month:
        ______________________ Salsas, Etc!Æ_____________________

                                        RECIPE OF THE MONTH

Since February is a month for lovers, it follows that the recipe of the month
should have a French flair about it. This New Orleans Creole recipe is perfect
since it has an elegant French heritage and is so good that you can't help but
LOVE it!

                                       CATFISH PECAN MEUNIERE



A classic New Orleans Creole preparation with the addition of a pecan crust to
the pan-fried catfish.

                                                Catfish Filets

     Ingredients:

          6 catfish filets, 5 to 7 ounces each
          3 cups roasted pecans
          1 cup fresh bread crumbs
          1 cup seasoned flour (season with 1 teaspoon salt,1 teaspoon ground
black
          pepper and1 teaspoon ground cayenne pepper)
          3 eggs
          1/2 cup milk
          Tony Chahere's Salt Free Creole seasoning
          Olive oil
          Chopped parsley

                                            Meuniere Sauce

     Ingredients:

          3 lemons, peeled and quartered
          7 tablespoons Worcestershire sauce
          3 tablespoons Louisiana-style hot sauce (Frank's Red Hot, TabascoÆ,
etc.)
          1/2 cup heavy whipping cream
          2 tablespoons unsalted butter, room temperature
          1/4 teaspoon salt
          1/4 teaspoon white pepper

Preparing the meuniere sauce:

In a large sautÈ pan combine the lemons, hot sauce, Worcestershire sauce and
whipping cream. Blend with a wire whisk over medium heat, stirring constantly,
for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly
release the juices. Slowly add the butter by pinching off a little bit at a
time and squeezing it through your fingers into the sauce pan, stirring
constantly (this is called mounting the butter). As you add the last of the
butter, remove from heat and continue to stir. Taste, then season with salt
and pepper. Strain through a fine strainer. The sauce is now ready to serve;
cover and keep warm.

Preparing the catfish filets:

Trim the fat and any rough edges off the catfish filets. Lightly season with
Creole seasoning; place in refrigerator.

Grind 2-1/2 cups of the pecans and the bread crumbs together in a food
processor. Place in a shallow pan or plate and set aside.

In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs and
1/2 cup of milk. Set up a standard breading station on your table or counter
top. Bread filets by first coating them with the seasoned flour, then placing
each in the egg wash and then finally pressing each into the ground
pecan/bread crumb mixture, making sure the entire filet is coated well.
Refrigerate if you're unable to fry them immediately.

Using a large skillet or sautÈ pan, cover the bottom with olive oil, and heat.
Gently place the fish into the hot oil. Cook until lightly brown, turn fish
and repeat. If fish isn't cooked all the way through, place in a shallow
baking pan in a 450ƒF oven for about 5 minutes.

To serve:

Place one filet on the plate, drizzle with meuniere sauce, and top with 4 or 5
of the remaining roasted pecans, and sprinkle with chopped parsley. Serve with
white rice and your favorite sautÈed or steamed vegetables.

     Yield: 6 servings


.......No idea if it is good or not.

Good luck,
Linda