Pecan Crusted Catfish with Crystal Meunière


  • 2 fresh catfish filets
  • 1 cup ground pecans
  • 1 cup all-purpose flour
  • 1 teaspoon creole seasoning
  • 1 cup buttermilk
  • 1/2 cup canola oil


  • 1 cup Crystal hot sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • juice of 1 lemon
  • 1/4 cup heavy cream
  • 1/2 lb butter, cut into pats and softened to room temp.
  • 4 oz lump crab meat


Heat oil in large skillet to 350 degrees. Blend flour, pecan, and seasonings. Dip catfish in buttermilk, then pecan flour. Fry on backside

about 3 minutes each. Drain, set aside. In saucepan, blend all ingredients except butter. Reduce by half and turn off. Slowly, add butter

while whipping until all incorporated. Add crabmeat, spoon on top of fish.

Courtesy of: 
Ormond Plantation