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Main Dishes - Fish/Seafood Chef Paul Prudhomme's Louisiana Kitchen
Fish 1/1/1984


Submitted by: Marlys and Glenn

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Servings: 6

This recipe suggested by our son-in-law Tom Davison from one of his favorite cookbooks.

Pecan Butter Sauce (separate recipe)

Meuniere Sauce (separate recipe)

cup milk
1 egg, beaten

Seasoning Mix:

1 tablespoon salt
1 teaspoon onion powder
1 teaspoon sweet paprika
3/4 teaspoon ground red pepper (preferably cayenne)
teaspoon white pepper
teaspoon garlic powder
teaspoon black pepper
teaspoon dry mustard
teaspoon dried oregano leaves
teaspoon dried thyme leaves

1 cup all-purpose flour
6 (4-ounce) trout, redfish, or other firm-fleshed fish fillets
Vegetable oil for pan frying
6 tablespoons coarsely chopped pecans, dry roasted

Make the Pecan Butter Sauce and Meuniere Sauce and set aside.

Combine the milk and egg in a pan (loaf, cade and pie pans work well) until well blended. In a small bowl thoroughly combine the seasonings. In a separate pan add 1 tablespoon of the seasoning mix to the four; 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 degree oven.

Heat about inch oil in a very large heavy skillet to about 350 degrees. Meanwhile, dredge each fillet in the seasoned flour, shaking off excess; soak in the eff mixture; then, just before frying, drain off egg mixture and dredge fillets once more in the flour, shaking of excess. Fry the fillets in the hot oil until golden brown, about 2 to 3 minuts per side (adjust heat as necessary to maintain the oil's temperature). Drain on paper towels and, while still on the towels and very hot, spread a scant 2 tablespoons of the Pecan Butter Sauce over the top of each fillet.

To serve, spoon a scant 1/3 cup Meuniere Sauce onto each heated serving plate and place a fillet on top. Sprinkle each fillet with about 1 tablespoon pecans.

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