Catfish with Cajun Rub and Lime-Cilantro Sour Cream
Sally & Richard Large
INGREDIENTS
4 t. salt
2 t. cayenne
2 t. white pepper
4 t. dried thyme
2 t. dried basil
4 t. garlic powder
1 T. paprika
1 c. flour
4 catfish filets
2 T. butter
2 T. oil
DIRECTIONS
Combine all herbs and spices, add flour, and mix thoroughly. Lightly pat filets dry with paper towels, then dredge each filet in flour mixture, shaking off excess. Melt butter and oil in large skillet until butter foams.
Fry filets over medium heat until golden brown
(3 to 4 minutes on each side).
Place on plate, and top with Lime-Cilantro Sour Cream.
Lime-Cilantro Sour Cream:
½ c. sour cream
4 T. fresh cilantro, chopped
2 T. fresh parsley, chopped
1 T. fresh chives, finely minced
2 cloves garlic, finely minced
Zest of 1 lime, finely chopped
Juice of one lime
Salt and pepper to taste
Large dash Tabasco sauce
Combine all ingredients.
Serves 4
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