The wonderful muddy flavor of a fresh water catch. Louisiana Swamps Pecan Catfish

I once took a trip to visit my father’s Uncle Tunk and Aunt Teapie. They live on an island in the swamps of Louisiana and unless you live there, you'll need a local escort. So my dad’s brother (who lived in the area) drove us to the edge of the swamp and walked us down a muddy path and yelled “TUNK! it’s Russ”…  “Comin getus, I got family here!”

Across the murky water came an old worn out boat and a very strange man dressed in what looked to be the same overall’s and hat he took off and put on every day of the week.  He was a tall slender man, wore a very long scruffy beard and only had one hand.   

After a brief introduction, we loaded in to the boat and started rowing. As kids would do, we drug our hands in the water and tapped at the wake the oars created. I asked Uncle Tunk how he lost his had hand and when he shared the story of the alligator, we promptly brought our hands back in to the boat.

At the edge of the bank stood our Aunt Teapie. Wearing a comparative fashion, she had big blue eyes, bright smile and possessed all the warmth, charm and personality this part of the country could offer.  And could she cook!  That night the cabin was filled with the fragrance of the south when Aunt Teapie served up Pecan Catfish.

Oh those muddy tasting Catfish! Yuk!

I have eaten a large variety of foods from many cultures and one thing I cannot learn to appreciate is the taste of fresh water ground dwellers.  They all taste like MUD!  So here’s a tip from my Aunt Teapie. Soak the meat of a fresh water catch in milk/cream for 3 hours and voila! No Muddy flavor.

Louisiana Swamps Pecan Catfish

4             Catfish filets (soaked in milk/cream 3 hours)

¼ c         Ground pecans

½ c         Flour

½ c         Corn flour/meal

Mix this together on a plate

Grab a filet from the milk and dip into this mix

Drop immediately (skin side down) in a hot greased skillet (don’t drown it in oil, just enough to pan fry/sear.

Cook one side for 2 minutes, turn over and cook the other side for 2 minutes.

Done!

Topping

¼            Dijon mustard

½ t          Tarragon

Pinch     Salt and Pepper

2T           Capers

1T           Tabasco

¼ c         White wine

¼ c         Age vinegar (Balsamic is what I use today)

¼ c         White vinegar

Mix together for a topping