Farm Raised Catfish Rolls

8 farm raised catfish fillets (approximately 2 lb.)

1/2 tsp. garlic salt

1/3 tsp. seasoned pepper

4 thin slices Swiss cheese, halved

4 thin slices Prosciutto, halved

2 eggs, beaten

4 tbsp. water

1 cup dry bread crumbs, prepared

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

1/4 tsp. basil

One 10-3/4 oz. can condensed cream of onion soup

1/2 cup dry white wine

1/4 cup sour cream

Cherry tomatoes (garnish)

Parsley sprigs

Thaw fish if frozen. Press slightly to flatten. Sprinkle with garlic salt and seasoned pepper. Place one piece of cheese and ham on each fillet. Roll up turban style and secure with a toothpick. Combine egg and water; Mix well. Combine bread crumbs, salt, pepper, paprika and basil. Dip fish rolls in egg mixture and roll in bread crumbs. Place fish rolls, seam side down, in a well greased baking dish, approximately 13x9x2 inches. Combine soup, wine and sour cream blend well. Pour soup mixture around the fish rolls; not over the fish. Cover dish tightly with foil. Bake in a moderate oven 350F, for 25 to 30 minutes. Remove foil and bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove toothpicks. Garnish with tomatoes and parsley.

Makes 6 servings.

NOTE:
Other deli-type ham can be substituted in place of the Prosciutto.

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Cajun Country -- New Iberia, Louisiana