Paul Prudhomme's Bronzed Catfish |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This one comes from his book, A Fork in the Road. Ingredients:
4 catfish fillets, about 3/4 inch thick |
1 teaspoon salt |
3/4 teaspoon dried sweet basil leaves |
1/2 teaspoon dry mustard |
1/4 teaspoon black pepper |
1/4 teaspoon white pepper |
1/4 teaspoon onion powder |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano leaves |
2 tablespoons butter, melted |
1 tablespoon lemon juice |
Directions:
1. Combine the seasonings Place catfish in a bowl and sprinle seasoning over fish. Pour melted butter and lemon juice over fish and stir until fish are coated well.
2. Preheat a heavy skillet, preferably non-stick,over high heat about 4 minutes.
3. Place fillets, curbed side down in the skillet and cook 2 minutes. Turn and cook another minute. Turn one final time and cook until fish is cook throughout.
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