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Cajun & Creole Cooking
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Baked Catfish a la Meuniere
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Ingredients
- 6 catfish fillets (4-5oz ea.)
- 1 tbsp water
- ¼ cup Parmesan cheese
- 1 egg
- ½ cup cracker meal
- 1 tbsp lemon and herb seasoning
MEUNIERE SAUCE
- ¾ cup butter or margarine
- 3 tbsp lemon juice
- ¼ tspn salt
- 1 dspn hot pepper sauce
- 2 tspn green onions,chopped
- 1 tbsp minced parsley
- ¼ tspn white pepper
- 1 dspn Worcestershire sauce
Preparation & Cooking Instructions
- Thaw frozen fish according to package directions
- Beat egg and water
- Combine cracker meal, cheese and seasoning; dip fish fillets in beaten
egg, then roll in crumb mixture
- Pour Meuniere Sauce in shallow baking dish; place fillets in dish,
turning once or twice to coat both sides well
- Bake in 350°F oven for 40 minutes or until fish flakes easily..
- For meuniere sauce. Combine all ingredients and simmer 5 minutes..
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Cajun/Creole Recipes ]
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Cajun
Cuisine : Authentic Cajun Recipes from Louisiana's Bayou Country
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine
are completely revealed in this collection of recipes from the heart
of Cajun Country: the bayous of southern Lousiana. In her introduction
to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel
writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients,
take the classical French cuisine, combine it with Spanish classical
cuisine, blend well, take herbs and spices from France and Spain and
sometimes couple with seasoning learned from the Choctaws and Chickasaws.
Then be sure to add the ingenuity, the creativity and the keen taste
of the refugee Acadians.... click
here to read more |
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