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Baked catfish

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Ingredients/Components

salt - 1/2 tsp
pepper - 1/8 tsp
soft bread cubes or corn bread - 2 c
snipped parsley - 2 Tbsp
broth recipe follows - 1 item
pickle relish - 1 Tbsp
small onion, finely chopped - 1 item
egg, beaten - 1 item
butter or margarine, melted - 1/2 tsp
slices lean salt pork - 6 item
Wash catfish in cold water; pat dry with paper towels
lemon slices - 4 item
onion - 1 item
bay leaf, crumbled - 1 item
chopped celery tops - 1/2 c
peppercorns - 4 item

How to make baked catfish:

Heat oven to 350°. Wash catfish in cold water; pat dry with paper towels. Rub cavity with salt and pepper. Mix bread cubes, parsley, pickle relish, egg, salt and 1/4 teaspoon pepper. Spoon lightly into cavity. Close opening with skewers; lace with string. Brush fish with butter. Cut 3 slits in each side and place a slice of salt pork in each slit. Place fish in greased shallow baking dish; bake uncovered, spooning broth over fish occasionally until fish flakes easily with fork (45 to 60 minutes). Makes 6 servings. Note: Can substitute trout, bass or red snapper.Broth:1 1/2 c. water4 lemon slices1 onion1 bay leaf, crumbled1/2 c. chopped celery tops4 peppercorns Heat all ingredients to boiling; reduce heat. Cover and simmer 20 minutes; strain. Makes 6 to 8 servings.

Recipe categories: Main dish, Catfish, Freshwater fish.

Rating:

3.2

Average rating: 3.2, total votes: 5

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