Name: Cajun Cuisine (Fried Catfish with Cajun Seafood Sauce
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

Seven benefits of books over preached sermons: 1. You may read an able preacher when you have but a mean one to hear. 2. Every congregation cannot hear the most judicious or powerful preachers, but every single person may read the books of the most powerful and judicious. 3. Preachers may be silenced or banished, when books may be at hand. 4. Books may be kept at a smaller charge than preachers. 5. We may choose books which treat that very subject which we desire to hear, but we cannot choose what subject the preacher shall treat. 6. Books may be at hand every day and hour, when we cannot have sermons but seldom, and at set times. 7. If sermons are forgotten, they are gone, but a book we may read over and over till we remember it; and if we forget it, may again peruse it at our leisure, or at our pleasure.

Richard Baxter

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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