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-> [Catfish, French, Seafood, Western European] -> [French quarter catfish Recipe] |
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French quarter catfish
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| Artist: |
_ |
| Categories: |
Catfish, French, Seafood, Western European |
| Yield: |
24 |
| Rating: |
0 |
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Ingredients:
| 24
| | Catfish fillets | | 1
| quart | White wine | | 1
| cup | Vegetable oil | | 2
| tbsp | Thyme | | 3/4
| cup | Butter, margarine, bacon fat | | | Paprika | | | LOUISIANA EPICURE'S SAUCE | | 2
| quart | Heavy cream, whipped | | 2
| cup | Mayonnaise | | 1
| cup | Tomato sauce | | 1/2
| cup | Dijon mustard(or to taste) | | 1/2
| cup | Horseradish, prepared | | 2
| tbsp | Sugar | | 1
| tsp | Cayenne pepper |
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Procedures:
| 1 | Thaw frozen fish according to package directions.?Blend wine, oil and thyme in large non-aluminum bowl or dish; marinate catfish in mixture 4 hours.?Remove catfish and drain.?Place fillets on baking sheets; dot with butter and sprinkle with paprika.?Either broil until fish is brown, sizzling and flakes easily (time depends on heat of broiler), or bake in preheated 350°F. | | 2 | Oven 30 minutes, or until fish flakes.?Serve with louisiana epicure"s sauce.?*** louisiana epicure"s sauce ***?Combine all ingredients; store in refrigerator until ready to use.?Just before serving fish, spread ?cup sauce on each fillet; pass under broiler.?/td> |
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