| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Plain low-fat yogurt |
| 1 |
T |
Minced sweet pickles |
| 1 |
T |
Minced capers |
| 1/4 |
t |
Minced fresh tarragon |
| 1/4 |
t |
Dry mustard |
| 1/2 |
t |
Salt, optional |
| 1/4 |
t |
Ground white pepper |
| 1/4 |
c |
Unbleached all purpose flour |
| 1/2 |
t |
Salt, optional |
| 1/2 |
t |
Freshly ground black pepper |
| 1 |
|
Egg white |
| 1/2 |
t |
Hot sauce |
| 1/4 |
c |
Buttermilk |
| 2 |
c |
Corn bread crumbs |
| 4 |
|
Catfish fillets, 5 ounces |
|
|
each |
INSTRUCTIONS
In a small bowl, combine all tartar sauce ingredients; stir to mix
well. Cover and store in refrigerator overnight. Preheat oven to 450
degrees. On a piece of waxed paper, mix flour, salt, and pepper. In
small bowl, beat egg white, hot sauce, and buttermilk together. On
another piece of waxed paper, place corn bread crumbs. Coat each
fillet lightly with flour mixture and shake off excess. Dip floured
fillets into milk mixture and allow excess to drip back into bowl.
Press wet fillets into bread crumbs firmly, coating on both sides.
Place footed grid or cake rack large enough to hold fillets on baking
sheet. Arrange coated fillets fairly close together on rack and put in
oven. Bake for 10 to 15 minutes, or until fish flakes when tested with
a fork. Serve with tartar sauce. Yield: 4 servings Serving: Calories
- 345, Fat - 15 grams, Sodium - 465 milligrams Recipe by: Cooking Live
Show #CL8960 Posted to MC-Recipe Digest V1 #801 by "Angele and Jon
Freeman" <[email protected]> on Sep 24, 1997
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