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Catfish Fingers Czrina




Source of Recipe


Chefs of Heart of America Restaurants & Inns


List of Ingredients




1 8-10 oz. catfish fillet
2 oz. corn oil
1 oz. butter
seasoned flour
1 oz. julienne carrots
1 oz. julienne zucchini
1 oz. julienne yellow squash
1 oz. red onion
1 tsp. fresh garlic
Salt and pepper to taste
2 oz. crawfish tail meat
6 oz. whipping cream
1 oz. freshly grated Parmesan wheel
2 T. sliced scallions

Recipe



Cut fish down the center lengthwise and then cut into four strips.
Dredge in flour (dip in buttermilk for crunchier coating)
Melt oil and butter and heat in 10" skillet. Add fish and fry on each side 2-3 minutes.
Remove fish and discard all the grease.
Add all vegetables, garlic, salt and pepper and cream to pan.
Add Parmesan and crawfish meat.
Reduce this until sauce thickens and serve with catfish.
Slice scallions over top for garnish.