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Sautéed Catfish Diane Recipe

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This recipe for Sautéed Catfish Diane, by , is from 101 Day to Day Recipes (jls), one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Stroope
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 catfish fillets (6oz)
salt & cayenne pepper
1/4 cup oil
1/2 cup flour
1 1/2 sticks unsalted butter, divided
1/4 cup chopped red bell pepper
1/4 cup chopped green onion
1 tsp chopped garlic
1/4 cup chicken broth
1/4 pound sliced fresh mushrooms
3 tbsp chopped parsley

Directions:
Directions:
Lightly season fillets with salt and cayenne. In a large skillet heat the oil to medium high temperature, not hot. Dust fish in flour, shake off excess and saute until brown, 3 to 5 minutes per side or until fish flakes with a fork. Transfer to a hot plate or drain and wrap in foil to keep warm.
Make sauce in a clean skillet by melting one stick of butter over medium, high heat. Add green onion, bell pepper and garlic. Saute for 3 minutes. Shake the pan back and forth instead of stirring. Add broth, mushrooms and remaining butter. Shake until butter is incorporated. Season to taste with salt and cayenne. Place a fillet on each plate and divide the sauce. Garnish with parsley.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The French do this a lot to cover up bad fish and beef taste and smell.

 

 

 

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