jmcquown wrote:
>
> Pan-fried catfish fillets dredged in Zatarain's spicy finely ground
> cornmeal "fish fry". Served with steamed green beans seasoned simply
> with butter, salt & pepper.

Those fillets looked very good, Jill!

> Oh, and before I forget. I took Gary's suggestion about brushing the
> fish fillets with mayonnaise. Granted, he said he does that when baking
> fish but why limit it to baking? It was a nice touch.

Not baking, but broiling. As I said too, the mayo just melts right
onto the fillet. You don't see mayo on it...it's like brushing melted
butter on. No sign of mayo, just a glistening fillet. Then sprinkle
with very minced onions, topped with a squeeze of fresh lemon juice.It
gives you a very tasty fillet.

I'm not sure I've ever eaten catfish. The only time I caught them
myself is when I was young and loved fishing...and living on the
Potomac River just a few miles south/east of Washington DC. We caught
fish there but it was always catch and release. You didn't DARE eat
any fish in that polluted part of the river.