Granny's
CATFISH PECAN MEUNIERE
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
1/2 cup milk
Creole Seasoning SC37 Olive oil
Chopped parsley
Preparing the catfish filets: Trim the fat and any rough edges off the
catfish filets. Lightly season with Creole seasoning; place in refrigerator.
Grind 2-1/2 cups of the pecans and the bread crumbs together in a food
processor. Place in a shallow pan or plate and set aside.
In a medium-sized bowl, make an egg wash by combining the 3 beaten eggs
and 1/2 cup of milk. Set up a standard breading station on your table or counter
top. Bread filets by first coating them with the seasoned flour, then placing
each in the egg wash and then finally pressing each into the ground pecan/bread
crumb mixture, making sure the entire filet is coated well. Refrigerate if
you're unable to fry them immediately.
To
preserve an unclouded capacity for the enjoyment of life is an unusual moral and
psychological achievement. Contrary to popular belief, it is not the prerogative
of mindlessness, but the exact opposite: It is the reward of self-esteem.
-
Nathaniel Branden