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Post by ellise on Oct 15, 2005 3:18:13 GMT 10
1 8-ounce container low-fat plain yogurt 3 Tbsp crumbled blue cheese 2 Tbsp mayonnaise 1/4 tsp minced garlic 1/2 cup peeled and diced English cucumber 1/2 cup cornmeal 1/2 tsp ground red pepper 1/2 tsp salt 4 catfish fillets (1-1/2 to 2 pounds total) 1 large egg, lightly beaten 1 tsp vegetable oil 2 Tbsp butter or margarine, divided 1 Tbsp hot pepper sauce
For Blue-cheese Sauce, line a sieve with paper towel or coffee filter; set over a bowl. Spoon yogurt into sieve; cover and refrigerate 1 hour to drain. Combine drained yogurt, blue cheese, mayonnaise, garlic, and cucumber in medium bowl. Cover and refrigerate 15 minutes. Meanwhile, combine cornmeal, ground red pepper, and salt in 9-inch pie plate. Dip each fillet in egg, then coat in cornmeal, shaking off excess. Heat oil and 1 tablespoon butter in large nonstick skillet over medium-high heat. Fry fish 3 to 4 minutes per side, until golden brown and cooked through. Transfer fish to each of four serving plates. Melt remaining 1 tablespoon butter in same skillet over low heat; remove from heat. Stir in pepper sauce; divide and drizzle over fish, scraping pan with a rubber spatula. Serve immediately. Makes 4 servings.
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