Chef Gaye from Tony Chachere’s is making 2 recipes: New Orleans Style Pecan Crusted Catfish with Meunière Sauce, and Shrimp, Spinach and Mushroom Angel Hair Pasta. Melt butter. Add flour and cook 1 ...
1. Clean the soft shell crabs (or order pre-cleaned crabs from your fishmonger). 2. Place fish fry in a shallow bowl. 3. Pat cleaned crabs dry with a paper towel. Dredge crabs, one at a time, front ...
(WJHL) Chef Gaye Sandoz, Executive Chef of Tony Chachere’s shares a recipe for a pecan crusted catfish. She also walks us through the recipe. New Orleans Style Pecan Crusted Catfish with Meunière ...
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