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