Recipe - Catfish In The Bag

1 Browninbag
Flour
4 Catfish fillets
4 teaspoon Butter; margarine or olive
oil
Salt and pepper to taste
One half (up to)
1 teaspoon Dill weed or other dried
herb of choice or
1 (up to)
2 tablespoon Fresh herb; minced
1 (up to)
2 tablespoon Dry Vermouth; white table
wine or lemon juice
Very thin cucumber slices;
for garnish

Heat oven to 400 degrees.

Slip about 1 tablespoon flour into cooking bag; shake bag to coat inside.
Shake out excess flour. Place bag in pan with low sides. Slide fillets into
bag so that they will lie flat. Put butter on top with seasoning of salt,
pepper and herb of choice. Pour in liquid.

Close bag about 13 inches from end of fish with a tie included in the bag
package. Directions for cooking meat and chicken in the bags specify
cutting about 6 slits. Because of the much shorter cooking time, only 1 cut
should be necessary.

Bake 1012 minutes at 400 degrees until fish is opaque and flakes easily.
(This can be determined fairly well through the seethrough oven bags as
opposed to parchment used for en papillote.)

Remove from oven. Cut bag open down top center with scissors. (Watch out
for steam.) With a broad spatula transfer fillets to a serving plate or 4
dinner plates and spoon juices over the fillets. Place cucumber slices,
twisted to give ruffled effect, to side of fillets. Serve with hot rice.

ARKANSAS GAZETTE, 08/10/1988

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.