Pan fried chile pepper catfish

1 Servings

Ingredients

Quantity Ingredient
4 ounces Catfish filet
¼ cup Flour
1 medium Serano chile; (peel, seed, and finely chop)
½ teaspoon Cajun seasoning
½ cup Buttermilk
2 tablespoons Vegetable oil
1 Egg yolk
1 ounce Tequila
½ teaspoon Dijon mustard
1 ounce Orange juice concentrate
2 ounces Olive oil

Directions

DRESSING

Directions: Combine flour, chilies, and Cajun seasoning in a mixing bowl.

Heat the vegetable oil in a sauté pan. Lightly flour the catfish filet in the mix; then completely immerse in the buttermilk. Put in flour mix once again, making a nice coating around the fish filet. Sauté in the vegetable oil approximately 4-6 minutes or until golden brown and cooked throughout.

Place the cooked filet on a selection of greens and garnish with avocado, lemon, lime and grapefruit sections. Top with dressing.

Chef Gary Rawson/Music City Queen Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 20, 1998

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