Pecan Crusted Catfish with Crystal Meunière


Great food is in the soul of Louisiana culture. Baumer Foods in Reserve produces world-famous Crystal Hot Sauce. Zapp’s Potato Chips in Gramercy produces a variety of kettle-cooked chips, and Pierre Clidamont Becnel Wines are produced in Vacherie. The seafood industry brings a vast array of fresh seafood straight from the Gulf to the table.

• 2 fresh catfish filets
• 1 cup ground pecans
• 1 cup all-purpose flour
• 1 teaspoon creole seasoning
• 1 cup buttermilk
• ½ cup canola oil

• 1 cup Crystal hot sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• juice of 1 lemon
• 1/4 cup heavy cream
• 1/2 lb butter, cut into pats and softened to room temperature
• 4oz lump crabmeat

Heat oil in large skillet to 350 degrees. Blend flour, pecan, and seasonings. Dip catfish in buttermilk, then pecan flour. Fry on backside about 3 minutes each. Drain, set aside. In saucepan, blend all ingredients except butter. Reduce by half and turn off. Slowly, add butter while whipping until all incorporated. Add crabmeat, spoon on top of fish.

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