Cajun catfish remoulade
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Nonfat Mayonnaise |
| ⅓ | cup | Creole Mustard |
| ⅓ | cup | Fresh Horseradish |
| 1 | tablespoon | Lemon Juice |
| 1 | tablespoon | Worcestershire Sauce |
| 4 | drops | Tabasco |
| 1 | tablespoon | Onion; grated |
| 8 | Catfish Fillets | |
| 1 | quart | Water |
| 2 | teaspoons | Old Bay Seasoning |
| 2 | Bay Leaves | |
| ½ | teaspoon | Cayenne Pepper |
| 1 | Head Butter Lettuce; torn into bite-sized pieces | |
| 2 | Beefsteak Tomatoes; cut into wedges | |
| Parsley | ||
Directions
Mix first seven ingredients in a glass jar; cover and refrigerate overnight. Cut catfish fillets into bite-sized pieces. Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time. To serve, drain the catfish fillets and place them on a lettuce-lined platter. Place the remoulade sauce in a bowl and nestle it in the center of the serving platter and serve. Garnish with tomato wedges and parsley.
Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA