Baked Catfish a la Meuniere
Categories: Seafood, Cajun, Ethnic, Dixie, Southern, Main dish
Yield: 6 servings
6 ea Catfish fillets
1 tb Water
1/4 c Parmesan cheese
1 ea Egg
1/4 c Cracker meal
1/3 c Corn meal
1 tb Lemon & herb seasoning
Meuniere Sauce:
3/4 c Butter
3 tb Lemon juice fresh
1/4 t Salt
1/2 ts Tabasco sauce
2 tb Green onions chopped
1 tb Fresh parsley minced
1/4 ts White pepper
1 ts Worcestershire sauce
Meuniere Sauce:
Melt butter over med-heat.
Stir in all other ingredients.
Bring to a boil then reduce heat.
Simmer for 8 mins.
Catfish:
Pre-heat oven to 350 deg-F.
Thaw frozen fish according to pkg. directions.
Beat egg & water together.
Combine corn-cracker meal, cheese & seasoning.
Dip fish fillets in beaten egg then dredge in crumb mixture.
Pour Meuniere Sauce in shallow baking dish.
Place fillets in dish then turn to coat both sides well.
Bake for 40 mins. until fish will flake easily.
Meuniere Sauce:
Combine all ingredients then simmer for 5 mins.
ORIGIN: Milton Broussard, Houma-LA, circa 1993
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