A New Orleans Specialty

chiqui,.new.orleans (03:18:39) : Trout or Catfish Pecan Meuniere

1 cup pecans
1/2 stick BUTTER
Juice of 1 large lemon
1 teasp. Lea & Perrins

Roast pecans in a pie plate in oven at 375* 10 minutes.
Plaace 1/2 cup pecans in blender along with the Butter, lemon juice and Lea&Perrins. Puree. Place in refridgerator for at least 2 hours.

Coarsely chop remaining pecans and set aside.

Meuniere Sauce:

2 tabsp. Crisco oil
2 tabsp. flour
1 can chicken stock
1/2 teasp. lemon pepper
1 stick butter
2 tabsp. Lea&Perrins
juice of 1 large lemon
1/4 cup minced Italian Parsley

Heat oil in a heavy skillet until very hot. Add flour and stir quickly to brown, being careful NOT TO BURN!!!! If it burns....start over!! This will ruin the dish!!
Slowly stir in the broth, bring to a boil and cook for 20 min over med-low heat. Stir in remaining ingred. Cook until well blended and remove from the heat.

Trout or Catfish Fillets:

eggwash: 2 eggs beaten with 1 cup milk
1 teasp. Tony's creole seasoning
1 1/4 cups flour
6 fillets of trout or catfish

Combine flour and seasoning. Dip fish fillets in flour mixture then in eggwash and back in the flour. Shake off excess flour and Fry fish in a hot black iron skillet in 4 tabsp. Crisco oil and 4 tabsp. BUTTER. Cook quickly until nicely browned (More of a deep golden color than brown). Place on a warmed serving plate . Top each fillet with 1/6 of the chilled pecan butter, then some of the reserved toasted pecans, then with the meuniere sauce. Serve with lemon wedges and chopped parsley. These are great when served with some skillet style hashed browned potatoes. Serves 6

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