© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Kate Heeringa
1 cup Nonfat Mayonnaise
1 head Lettuce; bite sized pieces
1 quart water
1 tablespoon Lemon Juice
1 tablespoon Onion; grated
1 tablespoon Worcestershire Sauce
½ teaspoon Cayenne Pepper
⅓ cup Creole Mustard
⅓ cup Fresh Horseradish
2 teaspoon Old Bay Seasoning
2 Bay Leaves
2 Beefsteak Tomatoes; in wedges
4 drops Tabasco
8 Catfish Fillets
Mix first seven ingredients in a glass jar; cover and refrigerate overnight.
Cut catfish fillets into bite-sized pieces.
Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets. Cook until the meat flakes, about 10 minutes. Remove from heat, cover and let the fish cool in the cooking liquid. Refrigerate until serving time.
To serve, drain the catfish fillets and place them on a bowl and nestle it in the center of the serving platter filled with lettuce and serve. Garnish with tomato wedges and parsley.