| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Wildgame, Fish |
1 |
Servings |
INGREDIENTS
|
|
Blended frying oil/inc olive |
| 1 |
lb |
Catfish, fillets |
|
|
Flour |
| 1 |
|
Egg, beaten |
| 6 |
tb |
Butter, melted |
| 3 |
tb |
Wine, sherry, dry |
| 1/2 |
|
Lemon, juice of |
| 1 |
tb |
Parsley, chopped |
|
|
Salt & pepper to taste |
|
|
Lemon slices |
|
|
Paprika |
INSTRUCTIONS
Yankee-style catfish prepared by Sloppy Louie's in New York, close to
Fulton Fish Market. Heat 1/8 in.oil in skillet until very hot. Lightly dust
catfish fillets with flour, then dip in egg. Fry fish about 1 minute on
each side, just until pale gold. Pour off oil. Add butter and remaining
ingredients except garnish. Saute fish three more minutes per side, basting
with pan juices. Transfer fish to heated platter and garnish. Suggestions:
Sloppy Louie's puts parsley on 1/2 lemon slice, paprika alt. Recipe date:
12/11/87
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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