Special Catfish Remoulade

Catfish Remoulade

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Materials:

1 Cup Nonfat Mayonnaise

1 Tablespoon Worcestershire Sauce

1/3 Cup Fresh Horseradish

8 Catfish Fillets

1 Quart Water

2 Teaspoon Old Bay Seasoning

4 Drop Tabasco

2 Beefsteak Tomatoes; cut into wedges

Parsley

1/2 Teaspoon Cayenne Pepper

1 Head Butter Lettuce; torn into bite-sized pieces

1 Tablespoon Onion; grated

1/3 Cup Creole Mustard

1 Tablespoon Lemon Juice

2 Bay Leaves

Preparation:

Mix first seven ingredients in a glass jar; cover and refrigerate overnight.

Cut catfish fillets into bite-sized pieces.

Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle simmer and add catfish fillets.

Cook until the meat flakes, about 10 minutes.

Remove from heat, cover and let the fish cool in the cooking liquid.

Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a lettuce-lined platter.

Place the remoulade sauce in a bowl and nestle it in the center of the

serving platter and serve.


Garnish with tomato wedges and parsley.