Description
This Cajun fish with brown butter and pecans, plus lots of Cajun seasonings is so good, you will wonder why it took you so long to discover it!
Ingredients
Seasoning:
1 T salt
1 t onion powder
1 t sweet paprika
3/4 t cayenne
1/2 t white pepper
1/2 t garlic powder
1/2 t pepper
1/4 t dry mustard
1/4 t oregano
1/4 t thyme leaves
Fish:
1/2 c milk
1 c flour
4 Fish Fillets
Oil for pan frying
3 T rough chopped pecans
Brown Butter Sauce
4 T Brown Butter
1 T Worcestershire
Pecan Butter
4 T softened butter
1/2 c toasted, chopped pecans
2 T chopped onion
1 t lemon juice
1/2 t Tabasco
1 t chopped garlic
Instructions
Make the brown butter sauce by melting 4 T of butter in a sauce pan over medium heat. Let butter start sizzling and as soon as it stops remove from heat. Do not let it burn. Remove from heat and stir in Worcestershire sauce.
To make pecan butter combine all ingredients in a food processor and process until smooth, scraping down sides as necessary, about 2 to 3 minutes. Reserve for topping fish.
Combine all seasoning ingredients together.
Combine milk and egg together in a dish large enough to dip the fish into. Beat until blended with a fork,
Take 1 T of the seasoning mix and combine with the flour. Sprinkle some of the seasoning mix directly onto the fish on both sides. Pat the excess off.
Heat 1/4" of oil in a large heavy skillet until it reaches 350 degrees.
Dip fish fillets into the egg mixture then into the flour. Pat off excess.
Fry fish about 2 to 3 minutes per side, making sure not to burn the coating. Remove and top with 2 T of pecan butter.
Place a thin spread of brown butter on a dinner plate. Top with fish. Sprinkle with pecans and if there is any brown butter left, make sure to drizzle it on top.
Notes
Adapted from Paul Prudhomme