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Bayou Stuffed Catfish with Cajun Beurre Blanc

6 boneless catfish fillets - (6 oz ea) -- skinned
Lemon -- for garnish

1/2 pound jumbo lump crabmeat
1 loaf baked cornbread - (3" by 6" by 1")
1 cup chopped cooked spinach
1/4 cup pine nuts -- toasted
1 tablespoon Creole mustard
Salt -- to taste
Freshly-ground black pepper -- to taste

Breading for Fish:
1 cup seasoned flour
1 cup buttermilk
2 cups fish fry mix

Cajun Beurre Blanc:
1 1/2 cups white wine
1 garlic clove, crushed
1 bay leaf
1 fresh lemon -- halved
2 shallots -- minced
1 pound butter -- cut 1" pieces
1 cup heavy cream
1 teaspoon black peppercorns -- cracked
1 tablespoon Blackened Seasoning -- (see below)

Blackened Seasoning:
1/3 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon freshly-ground white pepper
1 teaspoon freshly-ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 cup salt

Cajun Beurre Blanc: In heavy saucepan, add all ingredients except butter and cream. Reduce to liquid over low heat. Add heavy cream and reduce by half. Slowly add butter, whipping continuously-alternating pan on and off flame. Strain and add seasoning.

Blackened Seasoning: Mix all ingredients well. (Makes 1 cup)

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 refrigerate until set. Dredge in seasoned flour, dip in buttermilk, and roll through fish fry mix.

Deep fry at 350 degrees until light brown. Remove to sheet pan and finish in a preheated 350 degree oven until temperature of 150 degrees. Top with 1 1/2 ounces Cajun Beurre Blanc and garnish with lemon.

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