Catfish Pecan Meunière

Catfish Pecan Meunière

Try this catfish dish made with fresh seasonings, pecans, and rich Plugrá butter sauce.

Author: Adapted from "Louisiana Real and Rustic" by Emeril Lagasse
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes


  • 1 cup flour
  • 4 teaspoons Rustic Rub
  • 2 eggs, beaten
  • 1/2 cup milk
  • 4 catfish or trout fillets (about 6 to 6-1/2 ounces each)
  • 1/2 cup vegetable oil
  • 1/4 pound Butter
  • 1 cup pecan pieces
  • 1/4 cup finely chopped parsley
  • 2 tablespoons minced garlic
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • Rustic Rub
  • 8 tablespoons Paprika
  • 3 tablespoons cayenne
  • 5 tablespoons black pepper, freshly ground
  • 6 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 2 1/2 tablespoons dried oregano
  • 2/12 tablespoons dried thyme


  1. In a shallow bowl, combine the flour with 2 t of the Rustic Rub.
  2. In another bowl, blend eggs and milk together. Season fish with remaining 2 t Rustic Rub.
  3. Heat oil in a large nonstick skillet over medium-high heat. Dredge fish fillets in the flour, coating evenly. Dip the fillets in egg mixture and dredge again in flour.
  4. When the oil is hot but not smoking, lay the fillets in the skillet. Fry for 3-4 minutes on each side or until golden.
  5. Transfer to warm platter. Discard any remaining oil and wipe skillet clean.
  6. Over medium-high heat, melt 2 T butter. When the butter foams, add the pecans and stir constantly for about 1-1/2 minutes or until lightly toasted.
  7. Add parsley, garlic, lemon juice, Worcestershire, and cream.
  8. Stir with a whisk for about 15 seconds and remove from heat. Add the salt, cayenne, and remaining 6 T butter, broken into small chips, and stir until butter melts completely.
  9. Spoon the sauce over the fillets and serve.


Rustic Rub: combine all ingredients and store in an airtight container for up to 3 months. Yield: 2 cups.
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