A Taste of Creole Cooking…………….
For the Creole Meuniere Sauce:
2/3 Cup Worcestershire sauce
1/2 cup fresh lemon Juice (2 Large Lemons)
2 bay leaves
3/4 pound cold butter, cubed
1 Tablespoon chopped parsley
1) Heat a large sauce pan to medium heat. Add Worcestershire sauce, lemon juice and bay leaves
to the sauce pan and stir.
2) Bring the liquid up to a gentle simmer for about 3 to 4 minutes until the sauce has been reduced by 2/3rds.
3) Whisk in the cold butter cubes, one at a time, into the sauce. Stir constantly, until all of the butter is fully incorporated. To prevent the sauce from “breaking” remove the pan from the heat. The sauce should thick enough to coat the back of a spoon. Cover the sauce and keep warm until ready to serve with the fish.
For the Sweet Potatoes:
4 large sweet potatoes, peeled and quartered
2 Cups water
2 Tablespoon unsalted butter
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 Table spoon granulated sugar
1/4 cup white corn syrup
A pinch of salt
1) Add water to a medium pot. Add sweet potatoes, butter, cardamom, cinnamon, nutmeg, syrup and a pinch of salt to the pot. Stir Bring to a boil for 5 to 7 minutes, Reduce heat to a simmer and cook the sweet potatoes until tender and the sryup thickens.
2) Remove potatoes from the water, and place into a large bowl. Adjust to taste by adding sugar and spices as needed. Roughly mashed sweet potatoes. Cover and keep warm until ready to serve.
For the Fish:
1 cup all purpose flour
1/2 cup of yellow corn meal
2 1/2 Tablespoons creole seasoning mix (Recipe follows)
2 large eggs
2 Tablespoons of milk
2 1/4 cups roughly chopped lightly toasted pecans
2 large eggs
4 catfish fillets
Freshly ground black pepper
1/4 cup vegetable oil
2 1/2 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons garlic powder
1 Tablespoon black pepper
1 Tablespoon onion powder
1 Tablespoon cayenne pepper
Method of Preparation for the Creole Seasoning:
Add seasoning to a bowl and mix thoroughly. Recipe yields approximately 2/3 cup and can be stored in air tight container for up to 3 months.
Method of Preparation for the Catfish:
1) Turn on the oven and set to 350 Degrees. Add flour, cornmeal and creole seasoning mix to a large bowl and mix thoroughly and set aside.
2) Beat two large eggs with 2 Tablespoons of milk in a shallow dish and set aside.Lightly season the catfish on both sides with salt and pepper.
3) Taking one filet at a time, dredge the fish first in the seasoned flour and cornmeal mixture. Next, dip the fish into the egg wash, and gently shake the filet to remove any excess liquid. Dredge the fish in the chopped pecans and gently press the fish into the chopped pecan pieces to make sure the pecans adhere to the fish on one side only.
4) In a large skillet, heat the oil over medium heat. Add the fish in batches and cook until golden, for about 5 minutes. Reduce the heat and turn and cook on the second side of the fish with the pecans until lightly toasted for about 1 minute. Be careful not to burn the pecans. Remove fish from the pan and place on a baking rack. Place the fish in the oven for 3-4 minutes to finish cooking.
5) To plate individually, ladle about 1/4 cup of the sauce on to the middle of a plate. Place the fish on top of the sauce and garnish the top of the fish with 1 Tablespoon of chopped parsley. Add the smashed sweet potatoes on the side of the fish and serve immediately.
Yields 4 Servings