2 lb catfish fillets
1 tsp salt
1 cup all-purpose flour
1/4 tsp red pepper
1 tsp lemon rind, grated
1/2 cup butter
1/4 cup pecans, chopped
1 tbsp lemon juice
1 tbsp worcestershire sauce
Directions
Make pecan sauce by combining 1/4 C butter, chopped pecans, lemon
juice and Worcestershire sauce and blend well. Combine flour, salt,
pepper, lemon rind. Roll fillets in mixture, coating well. Melt 1/4 C
butter in large skillet. Brown fillets over medium heat until light
brown; turn once to brown both sides. Place fillets in well-greased
12X8X2 baking dish. Sprinkle pecan butter sauce over fillets.
Sprinkle with additional chopped pecans if desires. Bake uncovered at
350 degrees for 12 minutes or until fish flakes easily when tested
with a fork. Source: From Crowley, LA by Amelia Breaux THE CAPITOL,
Annapolis Maryland Jun 85 Recipe date: 06/15/85
Servings: 1 servings
Baked Catfish & Pecans Recipe brought to you by Recipe Ideas
Categories: Appetizer; Fish; Nut; Pecan; Seafood
The History of Recipes
We are able to trace the history of `recipes` back into the far past, certainly as far back into recorded history as pharonic Egypt, and possibly even further. Having said that, sadly, these ancient cookbooks were just very simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe discovered, according to experts in ancient history is a series of tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Later on, there are some recipe books published in the 14th Century ; a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but instead descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. For the centuries that followed, the wealthy families of Wesstern Europe competed to offer the most extravagent banquests, and consequentially cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing recipes of the day. By the advent of the twentieth century, recipe publications are in great demand, as a result of better eduction, people having more spare time and a general increase in wealth. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Baked Catfish & Pecans recipe.
