| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Catfish fillets |
| 1 |
ts |
Salt |
| 1 |
c |
Flour |
| 1/4 |
ts |
Red pepper |
| 1 |
ts |
Lemon rind; grated |
| 1/2 |
c |
Butter |
| 1/4 |
c |
Pecan; chopped |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Worcestershire sauce |
|
|
Source: From Crowley, LA by Amelia Breaux |
|
|
THE CAPITOL, Annapolis Maryland Jun 85 |
INSTRUCTIONS
Make pecan sauce by combining 1/4 cup butter, chopped pecans, lemon juice
and Worcestershire sauce and blend well. Combine flour, salt, pepper, lemon
rind. Roll fillets in mixture, coating well. Melt 1/4 cup butter in large
skillet. Brown fillets over medium heat until light brown; turn once to
brown both sides. Place fillets in well-greased 12"x8"x2" baking dish.
Sprinkle pecan butter sauce over fillets. Sprinkle with additional chopped
pecans if desires. Bake uncovered at 350 degrees for 12 minutes or until
fish flakes easily when tested with a fork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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