Kat's
Cajun
Remoulade
Catfish
1
c
Nonfat
Mayonnaise
1/3
c
Creole
Mustard
1/3
c
Fresh
Horseradish
1
tbs
Lemon
Juice
1
tbs
Worcestershire
Sauce
4
shakes
Tabasco
1
tbs
Onion;
grated
8
Catfish
Fillets
1
qt
Water
2
ts
Old
Bay
Seasoning
2
Bay
Leaves
1/2
ts
Cayenne
Pepper
1
Head
Butter
Lettuce;
torn
-into
bite-sized
pieces
2
Beefsteak
Tomatoes;
cut
into
-wedges
Parsley
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.
Never offend
people with style when you can offend them with substance.
-
Sam Brown