Best 3 Catfish Meuniere Recipes
**Savor the Delicacy of Catfish Meunière: A Culinary Journey Through Three Exquisite Recipes**
Welcome to the realm of culinary delights, where flavors dance and aromas tantalize the senses. In this article, we embark on a delectable voyage to explore the art of Catfish Meunière, a classic French dish that showcases the delicate flavors of catfish enveloped in a rich and flavorful sauce. Through three distinct recipes, we unravel the secrets of this timeless dish, offering a symphony of tastes that will leave you craving for more. From the simplicity of the classic Catfish Meunière to the vibrant flavors of the Creole-Inspired Catfish Meunière and the luxurious decadence of the Creamy Lemon Butter Catfish Meunière, each recipe promises a unique culinary adventure. So, prepare your taste buds for a journey of pure bliss as we delve into the world of Catfish Meunière.
PALACE CAFE CATFISH PECAN WITH MEUNIERE SAUCE
A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice.
Provided by Molly53
Categories Catfish
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- To make the catfish: Preheat the oven to 450F and coat a frying pan lightly with olive oil.
- Trim all fat from fillets.
- Grind the roasted pecans and breadcrumbs in the container of a food processor or blender until fine.
- Pour into a pie pan.
- Add salt and pepper to flour; place into another pie pan.
- Beat the eggs and milk together.
- Season the fish with seafood seasoning, dredge in flour, dip in egg mixture and coat with pecan/bread crumb mixture.
- Place into prepared pan and cook over medium heat until golden; place in oven for five minutes to finish.
- To make the sauce: Cook fish stock, lemon juice, Worcestershire sauce and pepper sauce in a medium saucepan; add cream and cook to reduce for about two minutes.
- Remove from heat and whisk in butter.
- Serve over the cooked fish and garnish with roasted whole pecans.
CATFISH MEUNIERE
Provided by Craig Claiborne
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dredge the fillets in milk. Lift the fillets one at a time from the milk and immediately dredge on all sides in flour seasoned with salt and pepper to taste.
- Heat the oil in a skillet until quite hot. Add the fillets in one layer and cook about three minutes on one side or until golden brown. Turn and cook, basting often and liberally with oil, about six minutes.
- Transfer the fillets to a warm serving dish. Pour off the oil from the skillet. Wipe out the pan.
- Add the butter to the skillet and when it is foaming and starting to brown, swirl it around and pour it over the fish. Sprinkle with the lemon juice. Garnish the fish with lemon slices and sprinkle with parsley.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 44 grams, Fiber 3 grams, Protein 38 grams, SaturatedFat 13 grams, Sodium 833 milligrams, Sugar 2 grams, TransFat 1 gram
CATFISH MEUNIERE
Make and share this Catfish Meuniere recipe from Food.com.
Provided by Chemaine
Categories Catfish
Time 16m
Yield 4 fillets, 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine egg and milk in a large shallow bowl.
- combine flour, salt, and pepper in a shallow dish.
- Dip fish in egg mixture, and dredge in flour mixture.
- Melt 1/4 cup butter in a large nonstick skillet over medium heat.
- Add oil; increase heat to medium-high.
- Place fish in skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
- Drain on paper towels.
- Melt remaining 1/4 cup butter in skillet.
- Stir in chopped parsley, lemon juice and Worcestershire sauce.
- Spoon over fish.
- Garnish, if desired.
Tips:
- To ensure the catfish is cooked evenly, use a consistent thickness throughout the fillets.
- Season the catfish fillets generously with salt and pepper before dredging them in flour. This will help enhance the flavor of the fish.
- Use clarified butter or a high-heat cooking oil like avocado or grapeseed oil to prevent burning. Butter can burn easily, so clarifying it removes the milk solids that cause it to brown and smoke.
- Cook the catfish fillets over medium-high heat until they are golden brown and flaky. Avoid overcrowding the pan, as this will prevent the fish from cooking evenly.
- To make the meunière sauce, use a combination of shallots, white wine, lemon juice, and parsley. This classic French sauce is simple to make and pairs perfectly with the delicate flavor of catfish.
Conclusion:
Catfish Meunière is a classic French dish that is both elegant and easy to make. With its crispy, golden-brown exterior and tender, flaky interior, this dish is sure to impress your guests. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice, and enjoy a delicious and satisfying meal.
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