Fish with pecan butter sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See Recipe * | ||
| Pecan Butter Sauce * | ||
| Meuniere Sauce * | ||
| ½ | cup | Milk |
| 1 | Egg | |
| 1 | cup | All-purpose flour |
| 6 | (4-oz) trout, | |
| Redfish, or other fish | ||
| Vegetable oil for frying | ||
| 6 | tablespoons | Dry roasted pecans, |
| Corsely chopped | ||
| Seasoning mix: | ||
| 1 | tablespoon | Salt |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Sweet paprika |
| ¾ | teaspoon | Ground red pepper (hot) |
| ½ | teaspoon | White pepper |
| ½ | teaspoon | Garlic powder |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Dry mustard |
| ¼ | teaspoon | Dried oregano leaves |
| ¼ | teaspoon | Dried thyme leaves |
Directions
The fish are pan fried in this dish. see Lagniappe (Butter and Oil, Pan Frying and Frying)Make the Pecan Butter Sauce and the meuniere Sauce and set aside. Combine the milk and egg in a pan (loaf, cake and pie pans work well)unitl well blinded. In a small bowl thoroughly combine the seasonings. In a separate pan add 1 T of the seasoning mix to the flour; mix well. Sprinkle some of the remaining seasoning mix lightly and evenly on both sides of the fish, patting it in by hand (use any remaining seasoning mix in another recipe).
Warm the serving plates in a 250 F. oven. Heat about ¼ inch oil in a very large heavy skillet to about 350 FMeanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the egg mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking off excess. Fry the fillets in the hot oil until golden brown, about 2 to 3 minutes per side (adjust heat as necessary). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 T of the Pecans Butter Sauce over the top of each fillet. Serve immediately. To serve, spoon a scant ⅓ c Meuniere Sauce onto each heated serving plate and place a fillet on top. Sprinkle each fillet with about 1 T pecans.Chef Paul Prudhomme's Louisiana Kitchen page 54 ISBN: 0-688-02847-0 On 11-27-94