What's in your 'seasoned flour'?

I assume salt and pepper, but what else?

Al


"Barbaretta" > wrote in message
...
> On Tue, 5 Jun 2007 19:51:59 -0500, jmcquown wrote:
>
>> My fridge runneth over
>
> Of course. It's food stamp week. It doesn't surprise me that
> you bought cleaned crawfish meat with them.
>
> -sw
>
>
>>
>> My cart also included vegetables. A bunch of broccoli, a head of
>> cauliflower, asparagus (both white and green) and the yellow corn on the
>> cob
>> looked pretty good for this time of year so I grabbed three ears. I'll
>> probably grill it next to the pork steaks. Somehow pork and corn seem to
>> go
>> together, don't ask me why.
>>
>> Oh, and I got some baby artichoke hearts. I very rarely see those! They
>> will be rinsed then dredged in sea salt and browned in olive oil. I saw
>> a
>> woman (Polish, maybe?) do that on PBS on the show 'Jewish Cooking with
>> Joan
>> Nathan' a few years back and man are they tasty that way!
>>
>> Catfish Acadian
>>
>> 2 lbs. catfish fillets
>> seasoned flour
>> olive oil
>> butter
>> diced onions and garlic or shallots
>> diced bell pepper
>> diced celery
>> 1/2 c. crawfish tail meat
>> 4 large shrimp, chopped
>> whole cream
>> salt & cayenne pepper
>>
>> Lightly coat the catfish fillets in seasoned flour. Pan fry in olive oil
>> until lightly browned and tender. Plate and hold in a warm oven. In
>> another
>> pan, saute the onion and garlic (or shallots) with the bell pepper and
>> celery in butter until tender. Add the crawfish tail meat and shrimp and
>> saute until just pink. Stir in some cream; season with salt and a little
>> cayenne pepper. Pour this mixture over the catfish and serve. Serves 4.
>>
>> Jill