Recipe

Catfish Stew Recipe

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Ingredients

Directions

Step #1 1 c flour 4 ts Rustic Rub 2 eggs -- beaten 1/2 c milk 4 catfish or trout fillets -- : (6 to 6 1/2 oz : each) 1/2 c vegetable oil 1 stick (1/4 lb) butter 1 c pecan pieces 4 TB sliced parsley 2 TB minced garlic 2 TB fresh lemon juice 1/4 c Worcestershire sauce 1/4 c heavy cream 1 ts salt 1/4 ts cayenne mix the flour with 2 tsps of the rub in a shallow bowl.
Step #2 In another shallow bowl, mix the eggs & milk together.
Step #3 Spice up the fish with the remaining 2 tsps rub.
Step #4 Heat the oil in a large nonstick skillet over medium-high heat.
Step #5 Dredge the fillets in the flour, coating evenly.
Step #6 Dip the fillets in the egg mixture.
Step #7 Dredge again in the flour.
Step #8 When the oil is hot, but not smoking, lay the fillets in the skillet.
Step #9 Pan-fry for 3 to 4 mins on each side, or until golden.
Step #10 Transfer to a warm platter.
Step #11 Discard any oil remaining in the skillet & wipe clean with paper towels.
Step #12 Return the skillet to the stove.
Step #13 Over medium-high heat, melt 2 tbsps of the butter.
Step #14 When the butter foams, add the pecans & stir constantly for about 1 1/2 mins, or until lightly toasted.
Step #15 Add the parsley, garlic, lemon juice, Worcestershire, & cream.
Step #16 Stir with a whisk for about 15 seconds & remove this from the heat.
Step #17 Add the salt, broken into small chips, and remaining 6 tbsps butter, cayenne, & stir until the butter melts completely.
Step #18 Spoon the sauce over the fillets & serve.
Step #19 --.
Enjoy the CATFISH STEW recipe