Antique Mall and Crown Restaurant

Indianola, Mississippi

Specialty Recipe

Black Butter Catfish

We were first served this wonderful butter on the Normandy coast years ago. The small, family-owned hotel where we were staying was almost empty so early in the season, and we spent many lovely hours visiting with the owner and talking food and cooking. She served this butter with skate, a truly unattractive fish, but we have used it on everything imaginable. It can be refrigerated for a week and served over green beans, asparagus, broccoli, or even sauteed chicken breasts.

Black Butter Catfish has been the all-time favorite entree at The Crown since it opened in 1976. We explain that is isn't blackened with pepper, but has a rich, nutty flavor of its own.

Ingredients

6 farm-raised catfish fillets

1/2 cup butter

2 Tablespoons white vinegar

2 Tablespoons chopped pecans or sliced almonds

Poach the catfish fillets for 6 to 8 minutes in barely simmering water to which you have added a touch of white wine and 2 lemon slices. Lift the fillets carefully onto a plate to drain. The fillets will hold at this point, tightly covered and place in the refrigerator for up to 24 hours.

For the Black Butter: Place butter in a heavy skillet and heat until it begins to color slightly. At this point, add the pecans or almonds and carefully stir to spread evenly over the skillet. Continue to stir while the butter deepens to a rich, nutty brown and the nuts color. When the butter has ALMOST burned, slowly add the vinegar and STEP BACK. The steam and sizzle can scald. Take the skillet off the heat, stirring to let the foam subside. Set aside until needed.

To serve, place poached fillets in individual serving dishes or a baking dish to hold them in one layer. Cover the fillets with the black butter, being sure to place the nuts on top of the fish. Heat for 10 to 15 minutes in 350-degree oven or until the butter sizzles in the dish. Serve with a wedge of lemon.

Serves: 6

• Catfish Cookbook & Recipes
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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