| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
Fish/shellf, Barbe/grill, S living |
6 |
Servings |
INGREDIENTS
| 6 |
|
Catfish; 1 lb. each |
| 1/8 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Sugar |
| 1 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Vinegar |
| 1/4 |
c |
Catsup |
| 1/2 |
c |
Oil, vegetable |
INSTRUCTIONS
Clean, skin, and fillet fish. Combine remaining ingredients. Baste
fish with sauce. Place fish in a well-greased, hinged fish basket.
Place on grill about 3 to 4 inches from coals. Cook 7 to 8 minutes
on each side or until fish flakes easily, brushing frequently with
the sauce.
SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
From: Nancy Coleman Date: 04-13-96
Posted to MM-Recipes Digest V3 #244
Date: Fri, 6 Sep 1996 23:00:30 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“No Brainer: Turn or Burn, Fly or Fry, Live or Die”