Pan Sauteed Catfish Diane
Serves 4

4 Catfish fillets
Salt and Cayenne Pepper
1/4 cup Cooking Oil
1/2 cup Flour
1 1/2 sticks Butter, divided
1/4 cup chopped Red Bell Pepper
1/4 cup chopped Green Onions
1 teaspoon chopped Garlic
1/4 cup Chicken Stock
1/4 pound sliced Fresh Mushrooms.
chopped Parsley

Lightly season the fillets with salt and cayenne. Heat oil in a large skillet to moderate temperature. Roll the fish in flour and shake off any excess. Saute until brown, about 5 minutes and until fish flake with a fork. Transfer to a hot plate and cover with foil to keep warm.

Make sauce in a clean skillet over medium high heat. Melt 1 stick of butter. Add green onions, bell pepper and garlic. Saute for about 3 minutes shaking the pan instead of stirring. Add stock, mushrooms and rest of butter and shake side to side until butter is melted and sauce beginning to yellow. Season with salt and cayenne.

Place one fillet on each plate, Divide sauce evenly and pour sauce over fillets. Garnish with parsley.

Grate with steamed spinach and glazed carrots.
Jim in Texas

http://www.nancyskitchen