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Pecan Catfish Meuniére

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This is a quick easy dish with flavor that is a show-stopper. We used catfish, as it is easily available and price-friendly. You can easily swap out another kind of fish. This recipe is for 2 servings.

Ingredients

Scale
  • 1/2 cup King Arthur Keto Flour
  • 2 tablespoons creole seasoning divided (1 T for the the flour, 1/2 T for the fish and the rest for the sauce)
    • Note: I make my own seasoning (recipe coming soon), you can also use Emeril’s Rustic Rub, Slap Yo Mama’s, or Tony Chachere’s
  • 1 egg, beaten
  • 1/4 heavy cream mixed with 1/4 cup water
  • 2 catfish filets
  • 1/2 avocado oil (for sauteing)
  • 1 stick of butter, divided (2 T for browning pecans – the rest cut into slices for the sauce)
  • 1 cup pecan pieces
  • 4 tablespoons chopped parsley
  • 2 tablespoons minced garlic
  • 2 tablespoons fresh lemon juice
  • 1/4 cup Worcestershire sauce
  • 1/4 heavy cream (I sometimes add a little more)
  • 1 teaspoon salt

Instructions

  1. In a shallow bowl, mix together the keto flour and 1 tablespoon creole seasoning. In another shallow bowl, beat the egg with cream and water. Season the fish with 1/2 T of the creole seasoning.
  2. Heat the oil in a large skillet (I like my cast iron skillet for this). Dredge the fish lightly in the keto flour then in the egg mixture and then back in the flour mixture again.
  3. When the oil is hot but not smoking, add the fish to the skillet and pan fry for 3 to 4 minutes on each side or until golden brown. Remove the fish from the pan and keep warm on a separate paper towel-lined plate.
  4. Carefully discard any remaining oil in the pan and wipe clean with a paper towel (use tongs for this so you don’t have to touch the inside of the pan).
  5. Add 2 T of butter to the pan. When it is melted and foaming, add the pecans and stir them around to toast them for a little over a minute. Add parsley, garlic, lemon juice, Worcestershire sauce and cream. Stir for a few minutes to warm up and remove from the heat.
  6. Add the butter slices one at a time, stirring between each addition until the butter is melted and incorporated in the sauce. Add the remaining creole seasoning (to taste).
  7. Place fish on plates and spoon sauce over the top to serve.

Notes

Use grass-fed butter, if possible. Enjoy this and let me know what you think!

Find it online: https://cookingwithchristi.com/pecan-catfish-meuniere/