Re: [CH] Request for Catfish Rec.
MachineGun (rael64@earthlink.net)
Mon, 02 Feb 1998 18:37:44 -0600
Twas Writ:
> CATFISH PECAN MEUNIERE
Weird. Not the recipe, but how recipes read to me. Oh, nevermind...ain't
important. It's just being a cook I suppose...recipe seems "slow".
Anywho, here's my method for Catfish Meuniere. If you want it to be
catfish pecan "whatever", take the fishy (which I recommend soaking in some
milk or buttermilk; helps take away the "fishy" catfish smell, if there is
one) and dredge in flour seasoned as you like it (usu. way to put in
cayenne/grnd. chiles), dip in an egg wash, press into some fairly finely
(hhmmm...; and I prefer to take half, or less, of the pecans I'm going to
use and grind them up into a fine powder which I mix w/the pieces rather
than add breadcrumbs or the like) broken up pecans, and then pan-fry the
fishy in butter, oil, or a mixture of the two. If the pecans begin to
burn, pop the pan in the oven to finish, assuming it's an oven-safe pan,
mind you. If you don't want the catfish pecan encrusted, don't do the
above and cook the fishy with whatever method you desire and then...
Take a saute pan (or the one you just cooked the fishy in) and add a shot
of 'Rooster (Worchestershire) sauce, fresh lemon juice (gotta be
fresh...sorry...that fake lemon in a bottle stuff just don't get it...only
need to squeeze one or two lemons...jeez..), a dab (officially: a three
count..ha..okay, say 2 ounces, more or less) of heavy cream, bring to a
boil, reduce it, taste it, add salt/pepper/chile (which I prefer rather
than tobasco sauce or the like...don't like the vinegar addition) as
needed, and pour on your fishy. Eat 'em up, yum.
Also: have been making a dish as of late that is pecan/almond encrusted
trout (catfish would be good for this too; have used halibut and some
mahi/dolphin fish too; not bad..) which is the same method as above with a
mix of almonds and pecans (duh...). I prefer the taste of pecans so I
probably use a ration of 2:3 almonds/pecans, grinding up an equal amount of
the total amount. Did that make sense? Anywho, we're serving this with an
amaretto sauce but I think the dish would be most excellent with a fruit
salsa over it; think the roasted nuts and fruit and chile would work really
well with the fish; good mix of sweet, hot, and savory. Not sure what
kinda fruit, but I figure someone out there may play with this and lemme
know their results.
BTW, catfish works quite well in gumbos and tacos, fresh or leftover. Oh
yeah, forgot this one. Cayenne up some flour as hot as you can stand/like
it. Double coat the catfish in the flourmix (flour -> egg wash -> flour)
and deepfry (best) or panfry (careful to not tear/rip the coating off; may
have to brown and finish in oven). Heat a saute pan, toss in some (1/2
oz-ish) ghee or straight butter and heat. Throw some julienned/chopped ham
(cooked..say 2 oz.) into the saute pan, render for a few seconds, and toss
in a few each of julienned red and green bell peppers (or your favorite
chile...although I've never tried that..), and onion. Saute briefly, add
cream (2-4 oz.), reduce, adding a pinch of salt/white pepper, large pinch
of cayenne (could add other chile(s), but you want the chile finely ground
so the cream will take on the color...or maybe you don't <g>), and when
nice and "saucey", pour it over the kittyfish and eat. Can also toss in a
few shrimp in the beginning of making the sauce (before the veggies since
they'll cook in seconds) and include them in the sauce/dish.
Anywho, eat dat cat...
Peace, Hendrix, and Chiles.......
Rael
rael64@earthlink.net
Redneck Sous Chef
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith
and a Towel...