Catfish Pecan

Instructions

1. 1

   In a food processor or blender, combine bread crumbs and pecans until ground to the texture of coffee.

2. 2

   Trim all the fat off the catfish fillet. Wash and pat dry.

3. 3

   Combine the Creole seasoning and the flour and dredge the catfish through that mixture.

4. 4

   Beat the eggs with the milk and pass the catfish through this egg wash.

5. 5

   Dredge through the mixture of pecans and bread crumbs.

6. 6

   Heat the butter in a skillet until bubbling. Saute the catfish for about two minutes on one side, until lightly browned. Turn over and place the entire skillet into a preheated 450-degree oven for five minutes. Spoon sauce over and serve.

7. 7

   To make the sauce, combine the beef stock, Worcestershire, lemon juice, and Tabasco in a skillet. Reduce until thick enough to coat the back of a spoon. Lower heat and add the cream. Reduce a little more, then whisk in the butter.