"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

CATFISH MEUNIERE Recipe

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This recipe for CATFISH MEUNIERE, by , is from OUR FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne Volk
Added: Sunday, March 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 fish filets
1/4 cup milk
1 egg, beaten
1/3 cup flour
1/2 tsp salt
1/2 tsp cayenne
5 Tbsp butter,divided
1 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp chopped parsley
1/2 tsp Worcestershire sauce

Directions:
Directions:
Combine milk and egg in a shallow dish. Combine flour, salt, and cayenne in another dish. Dip fish in egg-wash, and then in flour, shaking off excess. Heat 1 Tbsp of butter, and the oil in a large skillet, over medium high heat. Cook filets until golden brown on each side, turning once. Remove fish to serving plates, and stir remaining butter, lemon juice, parsley, and Worcestershire sauce into pan. Pour butter sauce over fish, and garnish with a slice of lemon.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This sauce is even tastier, if you let the butter lightly brown.

 

 

 

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