French Quarter Catfish with Bearnaise Sauce
 
  six 3/4-pound pan-dressed catfish, skinned (fresh or frozen)
3/4 cup  French dressing
2 cup  fine dry bread crumbs
1 Tbsp  butter or margarine, melted
1-1/2 tsp  fines herbes
1-1/2 tsp  paprika
1 tsp  instant minced onion
3/4 tsp  salt
1/2 tsp  celery salt
 
Thaw fish if frozen. Wash and dry fish. 
Brush fish inside and outside with French dressing, arrange in a shallow dish. 
Refrigerate, covered, for 1 to 2 hours, brushing French dressing over 
fish several times. In a large bowl, combine bread crumbs, butter or margarine, 
fines herbes, 
paprika, onion, salt, and celery salt; mix. 
Roll fish in crumb mixture, then arrange on a well-oiled shallow baking 
pan. Bake in a preheated 350F.oven for 30-35 minutes, or until fish flakes 
easily when tested with a fork. 
While fish is baking, make Bearnaise Sauce (below) and keep warm. 
Serve with sauce and wild rice, garnish with avocado and lemon slices if 
desired. 
 
Bearnaise Sauce 
 
4   egg yolks
  juice of 1 lemon
2 cup  (4 sticks) butter, melted
  salt and freshly ground pepper to taste
2 Tbsp  capers, drained
1/4 cup  chopped fresh parsley
1 Tbsp  tarragon vinegar
 
In the top part of a double boiler, beat egg yolks and lemon juice. 
Set top pan over bottom pan filled with hot water, and cook slowly, never 
allowing water in the bottom pan to come to a boil. 
Slowly add melted butter to egg yolks, stirring constantly with a wooden 
spoon. Add salt and pepper, capers, parsley, and vinegar. 
Makes about 3 cups. 
 
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(ID: 80426) Mirror: rec.food.recipes: Tue, Sep 24, 2002


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