1/2 cup whole almonds, toasted
3 tbsp cornmeal
2 tbsp grated parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp flour
1 salt & freshly ground black pepper,, to taste
2 tbsp fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo, r garnish
Directions
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Nutrients per Serving: 358 Calories, 45 g Protein, 10 g Carbohydrate,
15 g Fat, 2 g Saturated Fat, 106 Mg Cholesterol, 252 mg Sodium.
[THE WASHINGTON POST; January 16, 1991]
Servings: 4 servings
Baked Almond Catfish Recipe brought to you by Recipe Ideas
Categories: Fish; Nut; Seafood
The History of Recipes
It is possible to read the history of written recipes way back into distant history, certainly as far back as early Egypt, and maybe further still. Having said that, mostly, these early cookbooks were just simple pictorial recipes for meal preparation.
Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman chefs were skilled in the use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. During the following few hundred years, the upper-class families of the West competed with each other to serve the most extravagent meals, and consequentially the best cooks and their recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Baked Almond Catfish recipe.
