May 2005

Gas Up the Stove

Sautéed Catfish with Walnut Coating

2/3 cup finely chopped walnuts

1/3 cup fine, dry breadcrumbs

1 tablespoon chopped parsley

1 tablespoon seasoned salt

1 teaspoon lemon pepper

1 to 1 1/2 pounds catfish fillets, cut in 4 pieces

1 egg, beaten

2 tablespoons vegetable oil

 

In shallow baking dish, combine walnuts, breadcrumbs, parsley, seasoned salt and lemon pepper. Pat fillets dry. In another shallow dish, add egg. Dip fillets in egg, then dredge in walnut mixture.

 

In a large skillet, heat oil over medium heat until hot. Cook two fillets at a time until golden brown on both sides, about five minutes each side, or until fish begins to flake. Remove to warm platter. Repeat with remaining fillets, adding oil if necessary.

 

Makes four servings.

 

-Submitted by Jeanette D. Houtsma, Stockbridge, who receives a $25 credit on her WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts.

 

Email recipes with Subject: Recipe; or mail to Walton EMC Natural Gas, Attn: Recipe, P.O. Box 260, Monroe, GA, 30655. Please include your Walton EMC Natural Gas account number.

 

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