Recipe(tried): Pecan Breaded Catfish Filets with Etouffee Sauce

PECAN BREADED CATFISH FILETS
WITH ETOUFFEE SAUCE

2 cups finely chopped pecans
2 tablespoon all purpose flour
1 pinch celery salt
1 pinch cayenne pepper
2 pounds boneless catfish filets
1 cup buttermilk
2 tablespoon olive oil
1 tablespoon cold unsalted butter
Etouffee Sauce (recipe follows)

TO PREPARE BREADING:
In mixing bowl combine chopped pecans, all purpose flour, celery salt, and cayenne pepper. Reserve until ready to bread fish.

TO PREPARE CATFISH:
Cut filets into 2 oz. pieces. Place in buttermilk.

Heat saute pan over medium heat. Add olive oil. When simmering add cold unsalted butter.

Thoroughly coat catfish with pecan breading. When butter is foaming in pan add catfish. Cook for 2 minutes on each side.

Serve hot on bed of rice with Etouffee Sauce.

ETOUFFEE SAUCE

1 tablespoon butter
1 teaspoon diced green bell peppers
1 teaspoon diced red bell peppers
1 teaspoon chopped scallions
1/2 teaspoon diced red onions
1/2 teaspoon chopped garlic
2 tablespoon all purpose flour
1/4 cup shrimp stock (or chicken stock)
1 tablespoon tomato sauce (or ketchup)
1/4 teaspoon blackened fish seasoning
1 pinch cayenne pepper
1 dash Worcestershire sauce
1 pinch leaf thyme
Salt and pepper to taste
1/4 cup heavy (whipping) cream

In braiser pan melt butter. When hot add peppers and onions. When soft add garlic, allow to brown. Stir in flour to make roux. Lightly brown roux. Scrape brown roux off bottom of pan, it adds extra flavor to sauce when roux is lightly brown.

Add shrimp stock, tomato sauce, and seasonings. As soon as sauce reaches even texture add heavy cream. Wisk until even texture.

Allow to simmer but stir occasionally so sauce does not burn. Keep sauce warm until ready to serve.