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
1/2 c. melted butter or margarine
1/4 c. finely diced celery
1/2 c. diced carrots
1/4 c. chopped green onions
1/3 c. lemon juice
salt and pepper to taste
Place fillets on foil four inches longer than fish. In skillet, melt margarine and sauté celery, carrots, and onion. Spread over fillets. Sprinkle with lemon juice, salt and pepper. Seal foil well, place on cookie sheet and bake at 350 degrees for 20 to 25 minutes, depending on thickness of fillets.
From the March 1992 issue.