MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jane's Blue Catfish In Blue Corn Jalapeno Crumb Coating
Categories: Seafood, Chilies, Breads, Salsa, Citrus
Yield: 4 Servings

1 1/2 lb Blue catfish filets
3/4 c Blue cornmeal
1 lg Jalapeno; fine minced
2 cl Garlic; fine minced
1/2 ts Salt
Oil or lard for frying
Salsa
Lemon or lime wedges

The blue cornmeal gives a rich flavor to the spicy,
garlic coating for fried catfish. Serve with an
accompaniment of salsa and lemon or lime wedges.

Rinse and pat the catfish filets almost dry, leaving
enough moisture on each for the meal mixture to stick.
Combine cornmeal, chile, garlic, and salt in a shallow
bowl.

Heat about 1 inch of oil in a large skillet over med-
high heat. Dip each filet into the meal mixture, then
place in hot oil, turning when browned. Fry until other
side is browned and fish just begins to flake when
pierced with a fork. Serve with salsa and lemon or
lime wedges.

Yield: 4 servings

Recipe Source: Jane Butel's Southwestern Kitchen by
Jane Butel (HP Books)

From: http://homecooking.about.com

Uncle Dirty Dave's Archives

MMMMM

... Pull up a chair. Take a taste. Come join us. Life is so endlessly
elicious.
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jane's Blue Catfish In Blue Corn Jalapeno Crumb Coating
Categories: Seafood, Chilies, Breads, Salsa, Citrus
Yield: 4 Servings

1 1/2 lb Blue catfish filets
3/4 c Blue cornmeal
1 lg Jalapeno; fine minced
2 cl Garlic; fine minced
1/2 ts Salt
Oil or lard for frying
Salsa
Lemon or lime wedges

The blue cornmeal gives a rich flavor to the spicy,
garlic coating for fried catfish. Serve with an
accompaniment of salsa and lemon or lime wedges.

Rinse and pat the catfish filets almost dry, leaving
enough moisture on each for the meal mixture to stick.
Combine cornmeal, chile, garlic, and salt in a shallow
bowl.

Heat about 1 inch of oil in a large skillet over med-
high heat. Dip each filet into the meal mixture, then
place in hot oil, turning when browned. Fry until other
side is browned and fish just begins to flake when
pierced with a fork. Serve with salsa and lemon or
lime wedges.

Yield: 4 servings

Recipe Source: Jane Butel's Southwestern Kitchen by
Jane Butel (HP Books)

From: http://homecooking.about.com

Uncle Dirty Dave's Archives

MMMMM

... "For desert, maybe we can split a couple of crumbs." -- Nicholas Sparks
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)