| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cajun | 1 | Servings | |
INGREDIENTS
| 4 | Fresh catfish fillets; (cut in half) | |
| K-Pauls seafood magic or other cajun seasoning mix | ||
| 1/2 | c | Unsalted butter |
| Flour to batter | ||
| Seafood sauce | ||
| 1/2 | c | Unsalted butter |
| 1 | ts | Sage |
| 1/4 | ts | Cumin; rosemary, onion powder, thyme |
| 1/2 | ts | White pepper |
| 3/4 | c | Half and half milk or cream |
| 3/4 | c | White wine or Chardonney |
| 1 | ds | Cajun seasoning |
INSTRUCTIONS
1) Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce. 2) Seafood sauce, melt butter in skillet and add seasonings, stir constantly and blend over medium heat for 5 to 10 minutes. Add half and half continue stirring and heat slowly until bubbly as you slowly increase heat (5 to 10 minutes). 3) Add a dash of cajun seasoning and wine stir until well blended and smooth and thick texture (2 to 3 minutes). 4) Do not overcook. Serve over fish with red beans and buttered carrots, easy to impress guests with this cajun delight. Posted to recipelu-digest Volume 01 Number 628 by "Joe" <Broutek@worldnet.att.net> on Jan 29, 1998
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