•
arrn-rai d tfi h fe d t the top
hi h-pr t In flo tin f pellet.
rin
. d at I h 1. I w in t tal and turat d fat. hi h in
protein. low in
of vitamin and min ral .
re ional tyle nd in redi nt .
For a we. t c t fa rite with an ian influen e. .
range au ." With nly
160 c I ri and. -1/2 gr m. f fat. thi re ipe p
and nutri-
ti nal n fit m e it true Am ri an f la i .
CATFISH GUMBO
To make auc , cornbin all uce ingredie
in a bowl. Bru h c tfi h with uce. PI e
c tfish on lightly oiled grill 4 inch bove h
c I. Coo for 5 minute , bTU hing f uently
with uce. Tum and coo f r 5 minute
or until catfi h fl e when te ted with
Al 0 excell nt when broiled. M e 8
CAT I H A
A UGULA
D
ALAD
CATFISH FILLETS WITH
ARSLEV-PECA SAUCE
fann-rai ed
ning for a ta te
Jh t'. ur ed rice
114 cup v t bl oil
I cup chopp d celery
I' cup chopp d r n p pper
1 cup chopp d onion
2 cloy rli ,chopped
4 cup b f br th
I c n (16 oz.) tom toe
1 p ck e (10 oz.) froz n liced okra
112 tea poon thyme
1 bay I r
1/2
1/2
mbin f rm-rai d atfi h with arugula, ba n
for a al d that' perfe t a an
Farm-rai d catfi h to�d with a mix of par ley" pecan
and Parme an and Romano ch creat an ea y-to-m e
recipe that' perfect for a quick dinner fix.
2 cup all-purpo flour
1 table poon cayenn pepper
. 1 tabl poon plu 1 tea poon It
6 enuln U. • farm-r i d catfi h
fille , bout 6 ounc each
2 or more table poon ve etable oil
2 or more tabl poons un Ited butter
2 cup p r ley-pecan
Mix flour, cayenne pepper and all. pread it on a large
platter and dredge each fillet, h ing off exce . Set ide
on a h t of waxed paper. Heat half the oil and butter in a
ilIet large enough to commodate fillet. Wh n butter
i foaming but not brown, add fillet and aute on one ide
for about 4 minute , until light gold n. Tum fillet and
pread th browned ide with auce; continue to aOte until
under ide i browned, about anoth r 4 minute. over th
killer for a few minute of the c ing time to melt th
auce. Remove fi h to a platter.
Add th balance of th oil and utter and c th
remaining fille . You may reheat the lightly under the
broiler ju t before serving if you like. Make 6 rvings.
PASTA WITH CATFISH'
A D ARTICHOK S
GIICe:
1/4
2
2
11
1
1
2
nuin
. cut into L-inch cu nd cooked
I yellow or red pepper ro ted and
cut into trip
I mall r d onion liced
1 t ble poon chopped fre h diU
(or 1-112 tea poon dried)
1/4. cup olive oil
1/4 cup bal mi (or r d wine) vin ar
h d 80 ton I ttuc ,torn
2 cup ru ul (or rom in ) leav torn
4 trip I n b con, c k d and
rumbl d
ounc blu ch ,crumbl d
It and pepp r
4 nuin .. f rm-rai d c tfi h
fill t , cut into I-Inch cube
Heat oil in large t 'k pot. aute eel ry, green
per,oni nand garli . Add beef broth. tomatoe •
a, thym • bay Ie f. aye nne pepper. oregano and
t. over and immer minut. dd c tfi h and
eontinu imm ring I minute
ily. Rem ve bay Ie f. rv
ired. Mel rvin
r until cat I h fla e
er ed rice, if
PARSLEY-PECAN SAUCE
T farrn-r i d at I hand rti h k . with your
fay rite pa ta f r a illin and d Ii i us m al.
2 . . f rm-r i d c tfi h filleu
2 cup ti htly P ck d fr h p r I y,
I ve and tend r t m only.
ted with fork
• \ W II with cr am 011 tur an
with nutme . en • IInm dratel
eafood Safety Tip's
112
1/2
1
112
112
2
"1
I
1
1
2/
114
iii
112
1/4
int
t hay a fi hy od r. Ey
•
right, de r and hiny.
mit with n drying r brownin aT und th ed
uld n t have fr zer urn, ff-
•
Pia e par ley in at pr e rand pr e until
coar ly ch pped, turning rna hin of and on nd
craping down id . Add all th r ingr di nts e ept
alt. and pr until mi tur m a m th pa. teo
orr ct ea ning with It .• 1 ret ti htly ver d, in
the r fri erat r. M ut 2 up.
•
•
Id. t r it in th c Ide t part 0 th r rig rat r wrapped ti htly in foil
days.
r I ( mmut . per in h f thi kn (m a unn th thi k t part th fi h).
•
•
• i h is d n
th thick t p rt.
p qu and gin t fla
whi h an dr
1
