Recipe - Catfish Pecan Meuniere

1 cup Flour
4 teaspoon Rustic Rub
2 Eggs; beaten
One half cup Milk
4 Catfish or trout fillets; (6
to 6 One half ounce each)
One half cup Vegetable oil
1 Stick (One fourth pound) butter
1 cup Pecan pieces
4 tablespoon Chopped parsley
2 tablespoon Minced garlic
2 tablespoon Fresh lemon juice
One fourth cup Worcestershire sauce
One fourth cup Heavy cream
1 teaspoon Salt
One fourth teaspoon Cayenne

Combine the flour with 2 teaspoons of the rub in a shallow bowl. In another
shallow bowl, blend the eggs and milk together. Season the fish with the
remaining 2 teaspoons rub. Heat the oil in a large nonstick skillet over
mediumhigh heat. Dredge the fillets in the flour, coating evenly. Dip the
fillets in the egg mixture. Dredge again in the flour. When the oil is hot,
but not smoking, lay the fillets in the skillet. Panfry for 3 to 4 minutes
on each side, or until golden. Transfer to a warm platter. Discard any oil
remaining in the skillet and wipe clean with paper towels. Return the
skillet to the stove. Over mediumhigh heat, melt 2 tablespoons of the
butter. When the butter foams, add the pecans and stir constantly for about
1 One half minutes, or until lightly toasted. Add the parsley, garlic, lemon
juice, Worcestershire, and cream. Stir with a whisk for about 15 seconds
and remove from the heat. Add the salt, cayenne, and remaining 6
tablespoons butter, broken into small chips, and stir until the butter
melts completely. Spoon the sauce over the fillets and serve.
Recipe By : COOKING LIVE SHOW #CL8733

Posted to MCRecipe Digest V1 #242

Date: Sat, 12 Oct 1996 11:11:28 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net