Eggs
Parsley, fresh, chopped
Lemon, zest
Chives, fresh, chopped
All-purpose flour, seasoned
Unbreaded farm-raised catfish fillets
Vegetable oil
Herbs, fresh, mixed, minced
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10 large
1/2 cup
1/4 cup
1/4 cup
2 cups
7 1/2 lb.
As needed
1 1/2 cups
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1. In half-size steamtable pan beat eggs,
parsley, lemon zest and chives. Place flour
in another half-size steamtable pan.
2. Dip catfish in seasoned flour, then
into
egg mixture.
3. Place catfish in sauté pan or tilting
skillet with hot oil. (Oil should come
half-way
up sides of fish in skillet or pan.)
Cook
2-3 minutes or until golden and turn
catfish
to complete cooking (approximately
2-3 minutes).
Remove fish and drain on rack or toweling.
4. To Serve: Garnish each portion of
catfish
with a sprinkling of 1 Tbsp. of mixed,
minced
fresh herbs. Serve with lemon wedges,
rice
and vegetables, if desired.
5. To Hold: Keep warm up to 30 minutes
at
175°F.-200°F. with a minimum internal
temperature.
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