Kate Connally wrote:
> jmcquown wrote:
>>
>> Kate Connally wrote:
>>> jmcquown wrote:
>>>>
>>>> Kate Connally wrote:
>>>>> Okay, I just couldn't say crab is one of my
>>>>> favorite "fish". Sorry.
>>>>>
>>>> Crab, absolutely! All kinds, blue, king, snow, dungenness
>>>>
>>>>> All crustaceans, although I'm a little squeamish
>>>>> about crawdads - if I could just get the meat, not
>>>>> in the shell . . . .
>>>>
>>>> butter
>>>> olive oil
>>>> diced celery
>>>> diced onion
>>>> diced garlic
>>>> crawfish tail meat
>>>> cream
>>>> salt
>>>> cayenne pepper
>>>>
>> oven. Saute
>>>> the
>>>> onion, celery and garlic in butter until tender. Stir in the
>>>> crawfish tail
>>>> meat and cook until pink (if already cooked, heat through). Stir
>>>> in the
>>>> cream and season with salt & cayenne pepper. Pour this sauce over
>>>> the
>>>> plated fish and serve.
>>>
>>> I make it like this. I pour some buttermilk in a dish
>>> and add a bunch of hot sauce to it. I dip the filets in
>>> the buttermilk and then lay them in the corn meal, salt
>>> and pepper them before turning them over to coat the other
>>> side. Fry in the skillet in a half inch or so of oil over
>>> medium high heat until golden brown on each side. Naturally,
>>> they have to be served with cole slaw and hushpuppies!
>>>
>> Of course!
>>
>>> Actually, just the crawfish part of your recipe sounds like
>>> it would be good by itself. No need to gunk up the catfish,
>>> although who ever heard of used breadcrumbs on catfish?
>>> Sheesh? ;-) Anyway, you could serve it as crawfish bisque
>>> as a first course then have regular cornmeal-coated pan-fried
>>> catfish for the entree. Yum.
>>>
>>
>> Kate, I'd even leave out the celery just for you!
>>
>> Jill
>
> Ah, shucks, Jill. You're such a sweetie. I'll be
> by the next time I'm in Memphis. :-)
>
> Kate

I'll also puree the onions; only if they are finely (very finely) minced
will I eat them. This does sound like a pureed crawfish tailmeat soup,
doesn't it? <G>

Jill