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
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?