Pecan-Crusted Catfish with Spicy Cream Sauce

Name: Pecan-Crusted Catfish with Spicy Cream Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams catfish fillets; 118 milliliters chicken stock; 158 milliliters cornmeal; 1 egg; 59 milliliters flour; 1 clove garlic, smashed; 3 Juice of 1/2 lemon (about; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters milk; 118 milliliters pecans; 4 servings Rice or mashed potatoes, for serving; 3 Tbsps sour cream; 1 Tbsp steak sauce; 3 Tbsps unsalted butter; 59 milliliters vegetable oil; 118 milliliters white wine; 2 chunks yellow onion (about 1/4 small onion total)

You can never have too many main course recipes, so give Pecan-Crusted Catfish with Spicy Cream Sauce a try. One serving contains 617 calories, 27g of protein, and 40g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of garlic, wine, cornmeal, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

For the pecan-crusted catfish: Preheat the oven to 375 degrees F.

Ingredients you will need

Catfish

Pecans

Equipment you will use

Oven

Sprinkle the fish with salt and pepper and set aside. Pulse the cornmeal with the pecans and some salt and pepper in a food processor until uniform and the size of breadcrumbs. Create a breading station with the flour on a plate, the milk and egg beaten together and the pecan-cornmeal mixture on another plate. Be sure to sprinkle salt and pepper on each part of the breading station. Dip the fish in the flour, then the egg, then the cornmeal mixture.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cornmeal

Pecans

All Purpose Flour

Fish

Milk

Dip

Egg

Equipment you will use

Food Processor

Heat the oil in a large oven-safe saute pan over medium heat. Brown the coated catfish until golden on one side, about 3 minutes. Then turn the fillets over and place in the oven to finish cooking, about 10 minutes longer (a few minutes more if the fillets are thick).

Ingredients you will need

Catfish

Cooking Oil

Equipment you will use

Oven

Frying Pan

Place the onions and garlic with the stock, wine and 1/2 cup water in a small saucepan. Boil and reduce for 5 minutes, gently pressing on the onions and garlic to release the flavors.

Ingredients you will need

Garlic

Onion

Stock

Water

Wine

Equipment you will use

Sauce Pan

Remove the onion and garlic and discard. Turn down the heat to low and whisk in the steak sauce and lemon juice, then the sour cream. Allow to cook and reduce 2 minutes.

Ingredients you will need

Lemon Juice

Steak Sauce

Sour Cream

Garlic

Onion

Equipment you will use

Whisk

Remove from the heat and whisk in the butter, 1 tablespoon at a time, allowing the sauce to thicken slightly. (

Ingredients you will need

Butter

Sauce

Equipment you will use

Whisk

Place back on the heat for 10 seconds if needed to keep the temperature high enough.)

Equipment

Ingredients

Servings:

454grams

catfish fillets 118milliliters

chicken stock 158milliliters

Juice of 1/2 lemon (about 4servings

Kosher salt and freshly ground black pepper 118milliliters

milk 118milliliters

pecans 4servings

Rice or mashed potatoes, for serving 3Tbsps

sour cream 1Tbsp

steak sauce 3Tbsps

unsalted butter 59milliliters

vegetable oil 118milliliters

white wine 2chunks

yellow onion (about 1/4 small onion total)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Catfish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.