|
|
|
BAYOU
STUFFED CATFISH WITH CAJUN BEURRE BLANC SAUCE
RIVERBOAT RECIPE FROM THE GALLEY OF THE COLUMBIA
QUEEN
Their recipe:
1/2 lb. lump crabmeat
1 loaf 3"x 6"x 1" cooked cornbread
1 cup cooked spinach (chopped)
1/4 cup pine nuts (toasted)
1 tbsp. Creole mustard
Pinch each of salt and pepper
6 - 6 oz. boneless catfish fillets (skinned)
1 cup seasoned flour
1 cup buttermilk
2 cups Zatarain’s® fish fry mix (or seasoned
cornmeal)
1 fresh lemon, halved
Mix crabmeat, cornbread, spinach, pine nuts, mustard,
salt and pepper. Lay
fish skin side up; top with 2 1/2 oz. of this stuffing.
Roll tightly and
refrigerate until set. Preheat oven to 350 degrees F.
Dredge fish in seasoned
flour, dip in buttermilk and roll through fish fry mix
or cornmeal. Deep
fry until light brown. Remove to sheet pan and bake
until internal
temperature of 150 degrees F (12 to 15 minutes). Top
each portion with about 1 1/2 oz.
sauce (see below) and garnish with lemon.
Yield: Serves 6
|
|
|
