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Ингредиенты
- 1 Tbsp. Butter
- 2 Tbsp. All purpose flour
- 1/4 c. Heavy cream
- 1/4 c. Shrimp stock, (sub chicken stock)
- 1/2 tsp Diced red onions
- 1 tsp Diced green bell peppers
- 1 tsp Diced red bell peppers
- 1/2 tsp Minced garlic
- 1 x Minced scallions
- 1/4 tsp Blackened fish seasoning
- 1 pch Cayenne pepper
- 1 dsh Worcestershire sauce
- 1 pch Leaf thyme
- 1 Tbsp. Tomato sauce, (sub ketcup)
- Â Â Salt and pepper to taste
- 2 lb Boneless catfish filets
- 2 c. Finely minced pecans
- 2 Tbsp. All purpose flour
- 1 pch Celery salt
- 1 pch Cayenne pepper
- 1 c. Buttermilk
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Cool unsalted butter
Инструкции
- In braiser pan heat butter. When warm add in onions and peppers. When soft add in garlic, allow to brown. Stir in flour to make roux. Lightly brown roux.
- Scrape brown roux off bottom of pan, it adds extra flavor to sauce when roux is lightly brown. Add in shrimp stock,tomato sauce, and seasonings. As soon as sauce reaches even texture add in cream. Wisk till even texture.
- Allow to simmer but stir occasionally so sauce does not burn. Keep sauce hot till ready to serve.
- To prepare breading:In mixing bowl combine minced pecans, all purpose flour, celery salt, and cayenne pepper. Reserve till ready to bread fish.
- To prepare catfish:Cut filets into 2 ounce. pcs. Place in buttermilk. Heat sautee pan over medium heat. Add in extra virgin olive oil. When simmering add in cool cool unsalted butter.
- Thoroughly coat catfish with pecan breading. When butter is foaming in pan add in catfish. Cook for 2 min on each side. Serve warm on bed of etouffee sauce.
