Thursday, May 24, 2012

Fresh Catfish & Panko!

Big FAT fresh catfish fillets and Panko you ask?  Why yes...  Geeze!  Throw in coconut oil, parsley, Tony Chachere's, salt, and cilantro and what have you got?  Something delicious I tell you.  I browned the fillets in a skillet and then finished them off at 500 degrees in the broiler.  The second secret to success is the tarter sauce.  In my experience, nothing can top Louisiana Tarter Sauce! Now for the proof!



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Customer service is not what it used to be

I was called by a local business today to pay for a maintenance service on my in-ground pool. My debit card on file had expired. ...