Catfish Pecan Meuniere

• 42 ounces filets catfish
• 2 cups roasted pecans
• 1 cup flour
• 3 eggs
• 1/2 cup milk
• cajun seasoning Creole/
• 2 ounces vegetable oil
• 1 1/2 lemons peeled and quartered
• 3 1/2 tablespoons worcestershire sauce
• 1 1/2 tablespoons hot sauce I.E. Tabasco
• 4 tablespoons heavy cream
• 1 pound unsalted butter
• 1/8 teaspoon kosher salt
• 1/8 teaspoon white pepper

1. 1. Lightly season the catfish filets with Creole/Cajun seasoning.
2. 2. Puree the pecans and a little bit of bread crumbs in a food processor you don't have to use the bread crumbs. Place in a shallow bowl or plate and set aside.
3. 3. In a medium bowl, make an egg wash by whisking together the eggs and milk; set aside. Place flour in a separate shallow bowl or plate; set aside.
4. 4. Bread filets by first coating them with the flour and then placing them in the egg wash. Press each filet into the pecan/bread crumb mixture. Make sure the entire filet is well coated in the mixture.
5. 5. Cover the bottom of a large skillet or saute pan with the oil and heat. Gently place the fish in the hot oil and cook until lightly brown; flip and repeat.
6. 6. If the fish is not completely cooked all the way through, place in a shallow baking pan and cook for an additional 5 to 8 minutes in an oven at 450 degrees F.
7. 1. In a large saute pan, combine lemons, hot sauce, Worcestershire sauce, and cream. Whisk over medium heat, stirring constantly for 3 to 4 minutes. As you stir, press gently on the lemons to slowly release the juices.
8. 2. Slowly add in the butter 1 tablespoon at a time while stirring constantly. As you add the last of the butter, remove from heat, and continue to stir.
9. 3. Add the salt and pepper. Mix well.
10. 4. Strain through a fine strainer or chinois.

filets catfish, pecans, flour, eggs, milk, cajun seasoning creole, vegetable oil, lemons, worcestershire sauce, hot sauce, heavy cream, butter, kosher salt, white pepper

Taken from www.yummly.com/recipe/Catfish-Pecan-Meuniere-1691818 (may not work)