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Country Kitchen
August 1, 2009 Previous Recipe | Next Recipe
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CATFISH PASTA PRIMAVERA
BRAVE CAT SANDWICH
KEE’S KAT KAKES
ALABAMA FARM-RAISED CATFISH SALAD SUPREME
JUDY’S TARTAR SAUCE
JUDY’S BLACKENED SEASONING
ALABAMA GOLDEN BROWN CATFISH
CATFISH FAJITAS
YUPPIE SUPREME CATFISH
KEE’S KAT KAKES

8 Alabama farm-raised catfish fillets
1 cup chicken broth
1 cup Miracle Whip
1 egg, beaten
1 cup each finely diced green and red pepper
1 cup diced green onion, white and green parts
1 cup finely diced celery, ribs and leaves
2 cups finely crushed Ritz crackers
1 teaspoon salt
1 teaspoon pepper
1 tablespoon onion powder
2 tablespoons old bay seasoning
1/4 cup vegetable oil for frying

Place catfish fillets in an electric skillet with sides. Add broth and cook on high until fish flakes easily, about 6 minutes. Drain fish.
Flake cooked fish into a large bowl and add Miracle Whip. Add egg and diced vegetables and stir. Add cracker crumbs and seasonings then mix well. Form into patties and fry in hot oil, turning as needed, until desired browning is achieved on both sides. Serve with tartar sauce or remoulade. Also delicious served with garlic-cheese grits.





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