Catfish in the bag
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Catfish in the bag
  Catfish    Fish  
Last updated 6/12/2012 1:12:36 AM. Recipe ID 40632. Report a problem with this recipe.
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      Title: Catfish in the bag
 Categories: Fish
      Yield: 4 Servings
 
      1    Brown-in-bag
           Flour
      4    Catfish fillets
      4 ts Butter; margarine or olive
           -oil
           Salt and pepper to taste
    1/2    -(up to)
      1 ts Dill weed or other dried
           -herb of choice -or-
      1    -(up to)
      2 tb Fresh herb; minced
      1    -(up to)
      2 tb Dry Vermouth; white table
           -wine or lemon juice
           Very thin cucumber slices;
           -for garnish
 
   Heat oven to 400 degrees.
  
   Slip about 1 tablespoon flour into cooking bag; shake bag to coat
  inside. Shake out excess flour. Place bag in pan with low sides.
  Slide fillets into bag so that they will lie flat. Put butter on top
  with seasoning of salt, pepper and herb of choice. Pour in liquid.
  
   Close bag about 1-3 inches from end of fish with a tie included in
  the bag package. Directions for cooking meat and chicken in the bags
  specify cutting about 6 slits. Because of the much shorter cooking
  time, only 1 cut should be necessary.
  
   Bake 10-12 minutes at 400 degrees until fish is opaque and flakes
  easily. (This can be determined fairly well through the see-through
  oven bags as opposed to parchment used for en papillote.)
  
   Remove from oven. Cut bag open down top center with scissors. (Watch
  out for steam.) With a broad spatula transfer fillets to a serving
  plate or 4 dinner plates and spoon juices over the fillets. Place
  cucumber slices, twisted to give ruffled effect, to side of fillets.
  Serve with hot rice.
  
  ARKANSAS GAZETTE, 08/10/1988
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded




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Recipe ID 40632 (Apr 03, 2005)

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