Catfish 2

1/4 cup milk
1 egg
1/3 cup flour
1/2 tsp salt
1/2 tsp cayenne pepper
4 Mississippi farm-raised catfish fillets
1/2 cup butter*
1/4 cup vegetable oil*
2 tbs fresh lemon juice
2 tbs chopped parsley
1/2 tsp Worcestershire sauce
Parsley sprigs
Lemon wedges

In a shallow pan, combine milk and egg. In another shallow pan, combine flour, salt and cayenne pepper. Dip catfish fillets in milk mixture and then in flour mixture, shaking off excess. Heat 4 tbs butter and all of the oil in large skillet. Add fillets and cook until golden brown, turning only once. Meanwhile, melt remaining 4 tablespoons butter.

Combine with lemon juice, parsley and Worcestershire sauce. Transfer fillets to serving plate. Pour butter sauce over catfish. Garnish with parsley sprigs and lemon wedges.

Makes 4 servings.

*For light cuisine, use 1 tbs butter and 1 tbs vegetable oil.

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Cajun Country -- New Iberia, Louisiana