Chef John Folse's Catfish a la Meuniere

Prep Time: 15 Minutes
Yields: 6 Servings

The term meunière means "of the miller's wife." In classical cooking, meunière refers to a simple brown butter sauce thickened with flour drippings, from food such as fish, flavored with a squeeze of lemon. In Creole Country, the sauce has been elevated to a rich emulsified butter sauce flavored with veal stock, wine and lemon juice. With catfish the simple miller's version is just right, especially when you add crabmeat to the mix.

6 (7-ounce) catfish fillets
½ cup vegetable oil
2 cups rice flour
1 cup egg wash (1 egg, ½ cup milk, ½ cup water)
salt and black pepper to taste
1 pound butter
juice of 1 lemon
½ pound crabmeat
1 tbsp minced parsley

In a heavy-bottomed sauté pan, heat oil over medium-high heat. Separately season flour and catfish with salt and pepper. Dip catfish in egg wash and then in flour. Sauté 3–5 minutes on each side or until golden brown. Remove and keep warm. In same skillet, melt butter over medium-high heat until it browns around edges of pan. Squeeze in lemon juice. Add crabmeat and minced parsley. Heat through and serve over sautéed catfish.