Recipe - Pan Fried Chile Pepper Catfish

4 ounce Catfish filet
One fourth cup Flour
1 md Serano chile; (peel, seed,
and finely chop)
One half teaspoon Cajun seasoning
One half cup Buttermilk
2 tablespoon Vegetable oil

DRESSING
1 Egg yolk
1 ounce Tequila
One half teaspoon Dijon mustard
1 ounce Orange juice concentrate
2 ounce Olive oil

Directions: Combine flour, chilies, and Cajun seasoning in a mixing bowl.
Heat the vegetable oil in a sauté pan. Lightly flour the catfish filet in
the mix; then completely immerse in the buttermilk. Put in flour mix once
again, making a nice coating around the fish filet. Sauté in the vegetable
oil approximately 46 minutes or until golden brown and cooked throughout.
Place the cooked filet on a selection of greens and garnish with avocado,
lemon, lime and grapefruit sections. Top with dressing.

Chef Gary Rawson/Music City Queen

Posted to recipeludigest by P&S Gruenwald sitm@ne.infi.net on Feb 20,
1998