Crunchy Catfish With Remoulade Sauce and Pecan Pilaf | Oregonian Recipes

Ingredients

• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrot
• 1/4 cup finely chopped celery
• 1 cup basmati rice
• 1/2 teaspoon Cajun seasoning
• 1 3/4 cups hot chicken broth
• 2 tablespoons chopped, toasted pecans (see note)
• Salt
• freshly ground black pepper
• 6 tablespoons mayonnaise
• 1 tablespoon finely chopped fresh dill
• 2 tablespoons finely chopped green onion
• 1 teaspoon Cajun or coarse-grain mustard
• 1 teaspoon hot sauce
• 1 teaspoon ketchup
• 2 teaspoons fresh lemon juice
• 2 teaspoons capers
• 1 cup fresh bread crumbs
• 1/3 cup corn flour or finely ground cornmeal (see note)
• 1 1/2 teaspoons Cajun seasoning
• 4 5- to 6-ounce catfish fillets
• 1 egg, beaten
• 4 teaspoons melted butter