| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 3 |
tb |
Dry sherry |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Chopped green onions |
| 1/4 |
ts |
Ground ginger |
| 4 |
|
Catfish fillets; cut into 2-inch cubes |
| 1 |
|
Brown-in-Bag |
|
|
Flour |
| 1 |
|
Red or green bell pepper; cut into strips |
INSTRUCTIONS
Heat oven to 400 degrees. Combine soy sauce, sherry, garlic, scallions,
ginger and catfish cubes.
Pour 1 tablespoon flour into bag. Shake bag to coat interior. Shake out
any excess flour.
Spoon catfish into bag. Top with pepper strips. Spoon remaining sauce over
fish. Close bag with plastic twist provided by manufacturer. Place bag in
shallow pan or on cookie sheet. Cut 1 small slit in top of bag.
Bake fish 10-12 minutes, or until catfish flakes easily.
To serve, cut bag open across top center--watch out for steam--with
scissors. Spoon out fish, sauce and vegetables onto serving platter or
dinner plates.
Adapted from "Fishing for Complements", published by the Catfish
Institute.
ARKANSAS GAZETTE, 08/10/1988
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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