Try this Pecan Breaded Catfish Filet W/etouffee Sauce recipe, or contribute your own.
Suggest a better descriptionIn braiser pan melt butter. When hot add onions and peppers. When soft add garlic, allow to brown. Stir in flour to make roux. Lightly brown roux. Scrape brown roux off bottom of pan, it adds extra flavor to sauce when roux is lightly brown. Add shrimp stock,tomato sauce, and seasonings. As soon as sauce reaches even texture add cream. Wisk until even texture. Allow to simmer but stir occasionally so sauce does not burn. Keep sauce warm until ready to serve. To prepare breading: In mixing bowl combine chopped pecans, all purpose flour, celery salt, and cayenne pepper. Reserve until ready to bread fish. To prepare catfish: Cut filets into 2 oz. pieces. Place in buttermilk. Heat sautee pan over medium heat. Add olive oil. When simmering add cold cold unsalted butter. Thoroughly coat catfish with pecan breading. When butter is foaming in pan add catfish. Cook for 2 minutes on each side. Serve hot on bed of etouffee sauce.
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Serving Size: 1 Serving (1671g) | ||
Recipe Makes: 1 | ||
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Calories: 3838 | ||
Calories from Fat: 2934 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 326.1g | 435 % | |
Saturated Fat 89.6g | 448 % | |
Monounsaturated Fat 150.8g | ||
Polyunsanturated Fat 65.7g | ||
Cholesterol 685.4mg | 211 % | |
Sodium 6209.5mg | 214 % | |
Potassium 4450.9mg | 117 % | |
Total Carbohydrate 74.6g | 22 % | |
Dietary Fiber 24.1g | 96 % | |
Sugars, other 50.6g | ||
Protein 174g | 249 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3838
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