Panfried Pecaned Catfish and Sauce Piquante

Name: Panfried Pecaned Catfish and Sauce Piquante
Cuisine: United States
Ingredients: 2 cups tomato essence or 2 cups canned tomato puree lightened with 1 cup water; ½ cup dry white wine; Tabasco sauce; Chopped fresh parsley leaves; ¼ cup unsalted butter; 3 tablespoons unbleached all-purpose flour; 2 cups tomato essence or 2 cups canned tomato puree lightened with 1 cup water; 2 cups tomato essence or 2 cups canned tomato puree lightened with 1 cup water; ¾ cup ground pecans; 3 tablespoons peanut oil or other oil of your choice; Pepper from the mill; Salt; Chopped fresh chives; 1 recipe anglaise of your choice; 2 tablespoons cake flour; 6 catfish fillets; 3 tablespoons peanut oil or other oil of your choice

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

The hatchery catfish is really very good but its taste will never equal that of my first taste of true channel catfish, in Chamberlain, South Dakota.

Ingredients

For the sauce

¼ cup unsalted butter
3 tablespoons unbleached all-purpose flour
2

Americas
Europe
United States
France
South Dakota
Fish course
Pescatarian
Mediterranean

Method

Heat the butter in a heavy-bottomed saucepan. Add 2 tablespoons of the all-purpose flour and cook, stirring, over low heat until dark brown. Off the heat, whisk in the tomato essence and wine. Bring to a boil, then reduce the heat to medium and add the Tabasco sauce to your taste. Simmer until the m