Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe - Cooking Index
Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe - Cooking Index
| 6 | Boneless catfish fillets - (6 oz ea) - skinned | |
| Lemon - for garnish | ||
| Stuffing | ||
| 1/2 lb | 227g / 8oz | Jumbo lump crabmeat |
| 1 | Loaf baked cornbread - (3" by 6" by 1") | |
| 1 cup | 146g / 5.1oz | Chopped cooked spinach |
| 1/4 cup | 59ml | Pine nuts - toasted |
| 1 tablespoon | 15ml | Creole mustard |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Breading For Fish | ||
| 1 cup | 62g / 2.2oz | Seasoned flour |
| 1 cup | 237ml | Buttermilk |
| 2 cups | 220g / 7.8oz | Fish fry mix |
| Cajun Beurre Blanc | ||
| 1 1/2 cups | 355ml | White wine |
| 1 | Garlic clove, crushed | |
| 1 | Bay leaf | |
| 1 | Fresh lemon - halved | |
| 2 | Shallots - minced | |
| 1 lb | 454g / 16oz | Butter - cut 1" pieces |
| 1 cup | 237ml | Heavy cream |
| 1 teaspoon | 5ml | Black peppercorns - cracked |
| 1 tablespoon | 15ml | Blackened Seasoning - (see below) |
| Blackened Seasoning | ||
| 1/3 cup | 78ml | Paprika |
| 1 tablespoon | 15ml | Garlic powder |
| 1 tablespoon | 15ml | Onion powder |
| 1 teaspoon | 5ml | Freshly-ground white pepper |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Thyme |
| 1/2 teaspoon | 2.5ml | Basil |
| 1/2 teaspoon | 2.5ml | Oregano |
| 1/4 cup | 59ml | Salt |
Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to 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.
Blackened Seasoning: Mix all ingredients well. (Makes 1 cup)
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 until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9581) - from the TV FOOD - NETWORK
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