If you’re joining me on Periscope these days, then you know I’m all about cooking LIVE. I love it. It’s a great time to connect and have loads of amazing fun. Plus, it’s LIVE, so you never know what’s really going to happen. The other day, I made these beauties! And, like everything I bang out, it was simple to do. I’ll post the recipe below!
Pecan Crusted Catfish
2 baby catfish
1 tablespoon of Tony Chachere’s prepared seasoning
1 tablespoon of Old Bay prepared seasoning
1 cup of ground pecan meal
1/4 cup of buttermilk (or regular milk will do)
1 cup of corn flour
6-8 cups of Canoila oil
Sun Dried Tomato Pesto (recipe to follow)
1 First, preheat the oil to about 160 degrees. You’ll know it’s ready when you drop a bit of flour in the oil and it bubbles.
2 Meanwhile, drop the cleaned fish in a food storage bag and add in the seasonings and buttermilk. Massage everything really well. Then, add the pecan meal and corn flour to coat well. Shake off the excess coating.
3 Then, carefully drop the catfish into the oil and cook until the fish is golden brown on both sides. When the fish is done, drain on paper towels and serve with sun dried tomato pesto.
Sun Dried Tomato Pesto
3/4 cup of sun dried tomatoes packed in oil
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 garlic clove
1 teaspoon of balsamic vinegar
About 1/2 cup of olive oil
1 Add the tomatoes, salt, pepper, garlic, and vinegar to a food processor.
2. While the motor is running, stream in the olive oil until the mixture comes together.