What is more mouth-watering than breaking through crisp, yellow cornmeal coating on a moist, steaming catfish fillet? Lip-smacking delicious!
But have you tried catfish amandine, bouillabaisse, or stir-fried? This recipe will introduce you to a tasty new way to prepare Texas farm-raised catfish.
4 catfish fillets
salt and pepper to taste
1 T. olive oil or vegetable oil
1 T. grated lemon rind
2 T. finely chopped parsley juice of one lemon
1/4 c. dry vermouth or white wine
1/4 c. (half stick) margarine or butter
1 c. sliced blanched almonds
Season fillets with salt and pepper. Lightly grease a baking dish with the olive oil or vegetable oil and place fillets in dish. Combine lemon rind and chopped parsley and sprinkle evenly over tops of fillets. Combine lemon juice and vermouth or white wine and pour over fillets. Bake at 400 degrees for 20 minutes, or until fish flakes. While fish is baking, heat the butter or margarine in a heavy skillet until bubbly. Add almonds and sauté until lightly brown. Sprinkle over baked fillets.
From the March 1992 issue.