September 4, 2009

Catfish Meunière Amandine

Friday's Fish


Last week I mentioned to a Foodie of dining out and of us having Catfish Meuniere. She inquired of the recipe and here is one of many I have on hand. It is very simple and a favorite.

Catfish Meunière Amandine
6 servings

6 -6 to 8 oz catfish fillets
Milk
Flour
Salt and pepper
2 sticks butter
Juice of 2 lemons
1 tablespoon chopped parsley
6 ounces slivered almonds

Toast the almonds in a dry pan until lightly brown, set aside.
Rinse and dry fillets, dip in cold milk and sprinkle both sides with the flour. Season with salt and pepper. Melt butter in a skillet and fry fillets slowly until brown on both sides. Plate fish to a warm serving platter or individual plates.To the pan with the remaining butter, add lemon juice and parsley. Stir to heat and spoon over the catfish. Sprinkle with the toasted almonds and serve.
Note: If you prefer a thicker sauce, add a little flour to the butter before adding the lemon juice and maybe a little stock. Garnishing could include capers, green onions or pecans - but then it would not be almandine!

4 comments :

  1. Fish is the only meat I eat, and I have to tell you I could honestly LIVE off of your Friday fish recipes. My mouth is totally watering for this! What a great way to feel like you're in New Orleans.

    ReplyDelete
  2. Sounds great will try, hope you can use other fish since we don't catch get cat fish too easy here, going to try with Tilapia. thanks

    ReplyDelete
  3. of course, many older recipes call for trout, where it is thought to have derived from grist mills along streams - so I think - I like any white fish

    ReplyDelete
  4. fantastic! will definitely try this. we love catfish!!!!

    ReplyDelete