4 5-8 oz. catfish fillets
3 oz cooking oil, to saute
2 cup flour
1 cup pecan halves
1 oz frangelico liquor
1 oz white wine
1 tsp lemon juice
2 cup heavy cream
1 salt, to taste
1 cayenne pepper, to taste
BUTTER EGG WASH
2 eggs
1/2 cup milk
Directions
Place saute pan on medium high heat and add cooking oil. Dip catfish
fillets in egg wash and then into white flour. Saute in hot oil until
nicely browned (3-5 min.) Reserve fillets to warm pan for holding.
Saute pecans in remaining oil for about 1 minute. Deglaze pan with
Frangelico liquor. Add white wine and lemon. Bring to a boil. Add
cream and return to a boil, reduce this by half, season to taste with
salt and cayenne pepper. Add butter and swirl pan slowly over burner
until all butter is incorporated. Do not boil after adding butter.
Place 1 catfish fillet on each of four plates and spoon 1/4 of sauce
over each fillet.
Yield: 4 servings.
Servings: 4 servings
Catfish Frangelico Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Recipes as a concept can be observed way back into history, certainly as far back as early Egypt, and possibly even further than that. Having said that, sadly, these early cookbooks were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into starters, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the Romans were skilled in the use of a wide range of aromatic flavors, including some that we all recognise like bay, rue and dill. Continuing our culinary historical journey, we find two recipe books dating from the 14th Century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they are nothing to do with the indian curry that appears on menues today, but rather recipes for the types of food prepared for the rich people of the time. Later on, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including coriander, parsley, basil and rosemary. These new spices and herbs led to a surge in recipe books, some of which still exist in private collections. When we get to the twentieth century, cookbooks were highly popular mostly due to higher levels of literacy, more leisure time and having more money. |
We hope you enjoy this Catfish Frangelico recipe.
