Margarita's International Recipes


Catfish a la Meuniere

I don't know much about the history of Catfish a la Meuniere, but I found many Creole/Cajun versions of this dish online. It seems to be a French dish that was adopted by Creoles and modified to their tastes and ingredients (the pecans are an absolute necessity) .

The dish couldn't be simpler, pan-fried fish served in a butter sauce that takes less than 2 minutes to cook! And it's absolutely sensational (if deadly). The results are definitely top-restaurant-caliber. Really, I don't think Thomas Keller or Emeril himself (whose recipe I used) could do any better.

Now, the original recipe calls for you to make the fish and then the sauce in the same pan and that's what I did. But I think you could easily make the sauce in a separate small pot so it's ready to serve with the last batch of fish.

Catfish a la Meuniere


  • 2 lbs of catfish fillets
  • salt to taste
  • 1 tsp. Creole seasoning
  • all-purpose flour
  • olive oil

  • 1/2 cup butter, cut in cubes
  • 1/2 shallot, chopped
  • 2/3 cup pecans, chopped
  • 2 Tbsp. white wine
  • 1/4 cup lemon juice
  • 2 Tbsp. parsley, chopped
  • salt & pepper to taste.
  • Instructions

    Preheat ove to 250F. Ready a large oven-proof platter.

    Sprinkle salt and creole seasoning on the catfish fillets. Lightly cover with flour.

    Heat 2 Tbsp. of olive oil in a large saute pan over medium-high heat. Place two filets on the oil and cook until cooked through, about 3 minutes per side. Transfer onto the oven-proof platter and keep in the oven while you cook the rest of the fish. Continue cooking the rest of the fish in batches, adding more olive oil if necessary.

    To make the sauce, melt the butter over medium heat (if using the pan you used for the catfish, discard the olive oil first, but don't clean the pan). Add the shallots and pecans and cook until lightly browned, about 30 seconds. Add the white wine, lemon juice and parsley, stir and cook for another 30 seconds. Add salt and pepper to taste, remove from the heat and serve with the catfish.

  • Adapted from a recipe by Emeril Lagasse at The Food Network.

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