French Quarter Catfish

Recipe Ingredients

24		Catfish fillets
1		White wine
1 cup	237ml	Vegetable oil
2 tablespoons	30ml	Thyme
3/4 cup	148g / 5.2oz	Butter - margarine, bacon fat
		Paprika
		Louisiana Epicure's Sauce
2		Heavy cream - whipped
2 cups	474ml	Mayonnaise
1 cup	237ml	Tomato sauce
1/2 cup	118ml	Dijon mustard - (or to taste)
1/2 cup	118ml	Horseradish - prepared
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Cayenne pepper

Recipe Instructions

1. Thaw frozen fish according to package directions.

2. Blend wine, oil and thyme in large non-aluminum bowl or dish; marinate catfish in mixture 4 hours.

3. Remove catfish and drain.

4. Place fillets on baking sheets; dot with butter and sprinkle with paprika.

5. Either broil until fish is brown, sizzling and flakes easily (time depends on heat of broiler), or bake in preheated 350F oven 30 minutes, or until fish flakes.

6. Serve with Louisiana Epicure's Sauce.

*** LOUISIANA EPICURE'S SAUCE ***

1. Combine all ingredients; store in refrigerator until ready to use.

2. Just before serving fish, spread 1/4 cup sauce on each fillet; pass under broiler.

Source:
Cooking Light, Jan/Feb 1995, page 86

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