–catfish fillet (large)
–Cajun seasoning (or Creole)
–Parmesan cheese (shredded)
–Worcestershire sauce (bottled)
–corn flake crumbs (or corn chex crumbs)
–salt and pepper
1 – Place 1 cup of corn flakes or corn chex in a plastic bag. With the back of an ice cream spoon against the kitchen counter, break apart the corn to make crumbs. Season with paprika,Parmesan cheese, and a little salt. Shake well. In a separate plastic bag, place the catfish. Mix together a small amount of olive oil and 1 tablespoon of Worcestershire sauce in a small dish, and then pour on the catfish in the plastic bag. Pour the corn crumbs on the catfish, and shake well. Place the catfish in a covered baking dish (without water). Microwave on high for 4 minutes.
2 – Serve the catfish hot. I also served broccoli and bean soup (recipes, see the search box on this blog).
–catfish adapted from the food network web site.
–catfish (1 fillet, large)
–garlic – butter croutons (crushed, one-half cup after crushing)
–salt and pepper
–sweet pickle relish (bottled)
–minced onion (one-fourth onion, chopped fine)
1 – Place a generous amount of garlic – butter croutons in a plastic bag. With the back of an ice cream spoon, crush the croutons. In a separate plastic bag, place the catfish. Season with salt, pepper, cayenne pepper, and olive oil. Then pour the crushed croutons into the bag with the catfish. Shake well.
2 – Microwave the catfish in a covered baking dish with a very small amount of water for 4 minutes, longer if an especially large fish.
3 – Place one-third cup of mayonnaise in a mixing bowl. Add 2 tablespoons of sweet pickle relish and one-fourth onion, minced. Spirt with lemon juice. Season with salt and pepper. Stir well. Refrigerate until time for dinner.
4 – Serve the catfish hot, with the homemade tartar sauce. I also served baby lima beans and baby Dutch potatoes (recipes, use the search box on this blog)