Text 20175, 62 rader
Skriven 2007-09-08 20:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: catfish
===============
-=> Quoting Glen Jamieson to Jim Weller <=-

 GJ> catching catfish [...] 110 volts [...] a wire loop

Dynamite is sometimes used in Canada. I remember as a kid an old
bachelor farmer driving into our place with a pick-up truck full of
fish on ice. He offered Mom "skinless trout fillets" for a dollar a
pound. She suggested they looked like sucker fish and he promptly
lowered the price to 50 cents. She did buy some anyway as they were
very fresh and cold and sucker is actually quite tasty. She dipped
the fillets in eggwash and cornmeal and fried them like catfish is
often done here.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Captain Cook's Trout Amandine
 Categories: fish, trout
      Yield: 2 servings
 
      2    Trout fillets
      3 tb Flour
    1/4 ts Salt
    1/8 ts Pepper
      2 tb Unsalted butter
      1 tb Olive oil
    1/4 c  Sliced almonds
      1 tb Lemon juice
      2 tb Chopped fresh parsley
 
  This recipe also works well for pompano, catfish, spot, snapper and
  hake.
  
  Mix the flour with the salt and pepper.  Dredge the trout fillets in
  the mixture and shake off any excess flour.
  
  Dust the fish with the flour mixture up to 30 minutes in advance and
  store between sheets of waxed paper in the refrigerator.
  
  Heat the butter and olive oil in a non-stick skillet over med-high
  heat. When the butter starts to foam, add the trout fillets,
  skin-side down.  Saute about 5 minutes, until the skin is golden
  brown. Use a spatula to carefully turn the fish. Lower the heat to
  keep the butter and oil from burning.  Cook 3 to 4 minutes longer,
  taking care not to overcook! Transfer the fish to individual plates.
  Add the chopped almonds to the skillet and fry them about 3 minutes
  until slightly browned. Stir in the lemon juice and parsley. Spoon
  the almonds and parsley and a little of the butter over each fillet.

  From: Captain Cook's Fish And Seafood
 
MMMMM



Cheers

YK Jim


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