CATFISH IN GINGER SAUCE
HUNTING & FISHING COOKBOOK
MARY DIXSON
DECATURE,
ALABAMA
Whenever I want to
serve fish in a flash,
I turn to this recipe.
The fillets always
turn out moist,
tender and tasty.
For even more
flavor, spoon extra
sauce over the fish
before serving.
catfish in ginger sauce
1⁄ 2 cup chopped green onions
1 tablespoon vegetable oil
1⁄ 4 teaspoon ground ginger
1 teaspoon cornstarch
2 tablespoons water
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon white wine vinegar
1⁄ 8 teaspoon cayenne pepper
4 catfish fillets ( 6 ounces each)
[ 1] In a 2-cup microwave-safe bowl, combine
the onions, oil and ginger. Microwave, uncovered, on high for 11⁄ 2 minutes or until onions
are tender.
[ 2] In small bowl, combine the cornstarch and
water until smooth. Stir in the broth, soy
sauce, vinegar and cayenne. Stir into onion
mixture. Microwave, uncovered, at 70% pow-er for 2-3 minutes, stirring after each minute,
until sauce comes to a boil.
[ 3] Place catfish in a microwave-safe 3-qt.
dish; pour sauce over the fish. Cover and microwave on high for 5-6 minutes or until fish
flakes easily with a fork. Yield: 4 servings.
Editor’s Note: This recipe was tested in a
1,100-watt microwave.
mountain trout
with butter sauce
JOSEPH NOAH
CLARKSVILLE, VIRGINIA
The trout they use in this recipe at the Mast Farm
Inn in Valle Crucis, North Carolina, comes straight
from a freshwater pond. Even people who don’t
care for fish love it served this way. We sure enjoy
this tempting treatment.
3 pounds mountain trout fillets,
cut into 4-ounce portions
Salt and pepper to taste
1 cup all-purpose flour
1⁄ 2 cup vegetable oil
1⁄ 2 cup butter
Juice of 2 lemons
1⁄ 2 cup chicken or brown gravy,
optional
[ 1] Season trout with salt and pepper; dredge
with flour. Heat oil in a skillet. Saute trout
quickly in hot oil, browning evenly on both
sides. Remove trout to a shallow baking pan.
Bake at 350° for 5-10 minutes or until fish
flakes easily with a fork; keep warm.
[ 2] Meanwhile, in a saucepan, heat butter until butter begins to brown. Carefully add lemon
juice (butter will bubble when juice is added).
Blend in gravy if desired. Spoon sauce over fish
or serve on the side. Yield: 6 servings.
pan-fried trout
SHIRLEY COLEMAN
MONKTON, VERMONT
This fish is so tasty yet so easy to prepare. You’ll
want to serve it often.
2 eggs
8 trout fillets
2⁄ 3 cup grated Parmesan cheese
2 tablespoons vegetable oil
tip HUNTING & FISHING
Slather fish fillets in regular pre-
pared mustard. Coat them with
flour and deep fry them. You won’t really taste the
mustard, but it eliminates any fishy taste.
BECKY, GEORGIA
