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Country Kitchen
August 1, 2007 Previous Recipe | Next Recipe
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BROILED CATFISH WITH MUSTARD-DILL SAUCE
FRIED CATFISH FINGERS WITH SPICY DIPPING SAUCE
MARINATED CABBAGE SLAW
CORNBREAD SALAD
LEMON FLUFF
DOLLY PARTONíS CATFISH AND FIXINS
BLACK-EYED PEA SALAD
BROILED CATFISH WITH MUSTARD-DILL SAUCE

4 catfish fillets
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/4 cups milk
1/4 cup chopped parsley
1/4 cup chopped fresh dill OR 1 teaspoon dried dill
3 tablespoons Dijon Mustard
1/4 teaspoon salt

Sprinkle catfish with garlic salt and lemon pepper. Preheat broiler. Place catfish on the greased rack of an unheated broiler pan. Tuck under any thin edges. Broil 3 inches from heat for 4 to 6 minutes or until fish flakes easily with a fork.
For the sauce, melt butter in a small saucepan. Stir in flour. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in remaining ingredients and serve with broiled fish.





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