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
Experts have found proof that recipes existed back into antiquity, at least as far into history as early Egypt, and potentially, even further back. Having said that, mostly, these early cook books were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to historians are a few clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, main course and afters, a very modern way of dining. Aspicius also describes how the cooks of Roman times used many aromatic flavors, including many that are still in use today such as basil, rue and asafoetida. Closer to modern times, there are two recipe books which were published in the fourteenth century ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that we all know today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of those days. In the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in cookery books, the majority of which still exist in private cookery archives. During the succeeding few centuries, the powerful families of Europe competed to offer the most extravagent meals, and consequentially the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the nineteenth century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the 1900s, cooking books were in great demand, mostly as a result of better eduction, people having increased spare time and having more money. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Catfish Frangelico recipe.
