Bayou Stuffed Catfish With Cajun Beurre Blanc Recipe
- 6 x boneless catfish fillets - (6 ounce ea) skinned Lemon for garnish
- 1/2 lb jumbo lump crabmeat
- 1 loaf baked cornbread - (3" by 6" by 1")
- 1 c. minced cooked spinach
- 1/4 c. pine nuts toasted
- 1 Tbsp. Creole mustard Salt to taste Freshly-grnd black pepper to taste
- 1 c. seasoned flour
- 1 c. buttermilk
- 2 c. fish fry mix
- 1 1/2 c. white wine
- 1 x garlic clove, crushed
- 1 x bay leaf
- 1 x fresh lemon halved
- 2 x shallots chopped
- 1 lb butter cut 1" pcs
- 1 c. heavy cream
- 1 tsp black peppercorns cracked
- 1 Tbsp. Blackened Seasoning (see below)
- 1/3 c. paprika
- 1 Tbsp. garlic pwdr
- 1 Tbsp. onion pwdr
- 1 tsp freshly-grnd white pepper
- 1 tsp freshly-grnd black pepper
- 1 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/4 c. salt
- Cajun Beurre Blanc: In heavy saucepan, add in all ingredients except butter and cream.
- Reduce to liquid over low heat.
- Add in heavy cream and reduce by half.
- Slowly add in butter, whipping continuously-alternating pan on and off flame.
- Strain and add in seasoning.
- Blackened Seasoning: Mix all ingredients well.
- (Makes 1 c.)
- 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 chill till set.
- Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix.
- Deep fry at 350 degrees till light brown.
- Remove to sheet pan and finish in a preheated 350 degree oven till temperature of 150 degrees.
- Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon.
- This recipe yields 6 servings.
jumbo lump crabmeat, cornbread , nuts, creole mustard salt, flour, buttermilk, fish fry, white wine, garlic, bay leaf, lemon halved, shallots, butter, heavy cream, paprika, garlic, onion pwdr, white pepper, black pepper, cayenne pepper, thyme, basil, oregano, salt
Taken from cookeatshare.com/recipes/bayou-stuffed-catfish-with-cajun-beurre-blanc-80558 (may not work)