04-28-2004, 04:58 PM
[font "Verdana,Arial,Helvetica"][black][size 1]cajun catfish by daymere[/size][/black][/font] [font "Verdana,Arial,Helvetica"][black][size 1] [/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1]Ingredients [ul] [li]Catfish fillets
[li]2 cups garlic & herb seasoned bread crumbs
[li]1/2 - 1 TBSP cajun blackened season
[li]2 eggs
[li]beaten
[li]Butter
[li]Salt
[/li][/ul]Directions * Mix bread crumbs and cajun seasoning. * Heat cast iron skillet over medium heat while melting butter. * Use care that the butter does not burn while heating. * Pat fillets dry. Dip fillets in egg then into bread crumb mixture. Place in heated skillet. * Adjust heat so the breading browns and does not burn while cooking the fillets through. * Remove from pan and immediately lightly salt then drain on either paper towels or brown paper bag.
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KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
[/size][/black][/font]
[font "Verdana,Arial,Helvetica"][black][size 1]Ingredients [ul] [li]Catfish fillets
[li]2 cups garlic & herb seasoned bread crumbs
[li]1/2 - 1 TBSP cajun blackened season
[li]2 eggs
[li]beaten
[li]Butter
[li]Salt
[/li][/ul]Directions * Mix bread crumbs and cajun seasoning. * Heat cast iron skillet over medium heat while melting butter. * Use care that the butter does not burn while heating. * Pat fillets dry. Dip fillets in egg then into bread crumb mixture. Place in heated skillet. * Adjust heat so the breading browns and does not burn while cooking the fillets through. * Remove from pan and immediately lightly salt then drain on either paper towels or brown paper bag.
.
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
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