| 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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