Bayou Stuffed Catfish with Cajun Beurre Blanc

Get this all-star, easy-to-follow Bayou Stuffed Catfish with Cajun Beurre Blanc recipe from Cooking Live

Directions BREADING FOR FISH: Mix together crabmeat, cornbread, spinach, pine nuts, mustard and salt and pepper. Lay fish skin side up and top with 2 1/2 ounces stuffing. Roll tightly and refrigera...


Ingredients

  • 1/2 pound jumbo lump crabmeat
  • 1 loaf 3 by 6 by 1-inch baked cornbread
  • 1 cup cooked spinach,chopped
  • 1/4 cup pine nuts,toasted
  • 1 tablespoon creole mustard
  • Salt and pepper, to taste
  • 6 (6-ounce) boneless catfish fillets, skinned
  • 1 cup seasoned flour
  • 1 cup buttermilk
  • 2 cups fish fry mix
  • Cajun beurre blanc (recipe follows)
  • Lemon, for garnish
  • 1 1/2 cups white wine
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 fresh lemon, halved
  • 2 shallots, minced
  • 1 pound butter, cut in 1-inch pieces
  • I cup heavy cream
  • 1 teaspoon black peppercorns, cracked
  • 1 tablespoon blackened seasoning, see previous recipe

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