| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy, Vegetables, Eggs | Cajun | Fish | 1 | Servings |
INGREDIENTS
| 4 | oz | Catfish filet |
| 1/4 | c | Flour |
| 1 | md | Serano chile; (peel, seed, and finely chop) |
| 1/2 | ts | Cajun seasoning |
| 1/2 | c | Buttermilk |
| 2 | tb | Vegetable oil |
| 1 | Egg yolk | |
| 1 | oz | Tequila |
| 1/2 | ts | Dijon mustard |
| 1 | oz | Orange juice concentrate |
| 2 | oz | Olive oil |
INSTRUCTIONS
DRESSING Directions: Combine flour, chilies, and Cajun seasoning in a mixing bowl. Heat the vegetable oil in a sauté pan. Lightly flour the catfish filet in the mix; then completely immerse in the buttermilk. Put in flour mix once again, making a nice coating around the fish filet. Sauté in the vegetable oil approximately 4-6 minutes or until golden brown and cooked throughout. Place the cooked filet on a selection of greens and garnish with avocado, lemon, lime and grapefruit sections. Top with dressing. Chef Gary Rawson/Music City Queen Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 20, 1998
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