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Catfish Pecan Meuniere
Ingredients
  • subheading: Catfish Filets:
  • 6 catfish filets, 5 to 7 ounces each
  • 3 cups roasted pecans
  • 1 cup fresh bread crumbs
  • 1 cup seasoned flour (season with salt, black and red peppers)
  • 3 eggs
  • ½ cup milk
  • subheading: Creole seasoning blend:
  • Olive oil
  • Chopped parsley
  • subheading: Meuniere Sauce:
  • 3 lemons, peeled and quartered
  • 7 tablespoons Worcestershire sauce
  • 3 tablespoons Crystal hot sauce
  • ½ cup heavy whipping cream (UK: single cream)
  • 2 tablespoons unsalted butter, room temperature
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
Steps
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