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!



No comments:

I am old school

 I remember 78 RPM records. We had an "ice box" and at my grandfather house in Dundee, Michigan you could get a bottle of...