2 lb Boneless catfish filets 2 c Finely chopped pecans 2 tb All purpose flour 1 pn Celery salt 1 pn Cayenne pepper 1 c Buttermilk 2 tb Olive oil 1 tb Cold unsalted butter In braiser pan melt butter. When hot add onions and peppers. When soft add garlic, allow to brown. Stir in flour to make roux.

Categories: Shelf life | Shelf3 Serves: 1 servings Ingredients:

This was sort of an accidental invention; we wanted to make blackened catfish (as in, on a grill), but didn't have a grill. So, we improvised. You can do this with a fairly cheap catfish filet, since most of the flavor comes from herbs and lemon.

Recipe is almost exactly the same as Drago's but varies slightly to include market vendor Papa Tom Bonnecaze's creole seasoning.