jaybee
16-05-2004, 09:46 AM
A long while ago someone was asking for catfish recipes, happened upon these while looking for something else, they are aussie recipes.
cheers
Joe.
CHILLED COBBLER
Ingredients:
4 Fillets of cobbler, skinned
1/2 cup Flour, seasoned with pepper and salt
1 Egg, lightly beaten
1/2 cup Breadcrumbs
1 clove Garlic
2 tbspns Olive oil
1/2 cup French dressing (1 part white vinegar, 3 parts olive oil)
125 ml Orange juice
4 slices Orange, for garnish
Tartare sauce
Method:
Heat oil in a frypan and cook the garlic over medium heat for one minute
Dip the fillets in the flour, egg and breadcrumbs and cook for three or four minutes on each side until the cobbler is lightly browned
Remove from pan, drain on kitchen paper and place on serving dish
Mix the French dressing with the orange juice, pour over the fish and refrigerate, covered with oil, for three or four hours
Serve cold, garnished with orange slice and accompanied by tartare sauce
COBBLER IN EGG AND BREADCRUMBS
Ingredients:
4 fillets Cobbler
1 Egg
2 tblspns Milk
1/2 cup Plain flour
4 tblspns Olive oil
1 tspn Cayenne pepper
1 cup Breadcrumbs
4 Lemon slices
Parsley to garnish
Method:
Heat oil in a frying pan Douse the fillets in the plain flour, seasoned with the cayenne pepper.
Dip in a mixture of egg and milk
Roll in the breadcrumbs
Fry lightly on both sides, (total time five to six minutes)
Serve garnished with lemon slices and parsley
cheers
Joe.
CHILLED COBBLER
Ingredients:
4 Fillets of cobbler, skinned
1/2 cup Flour, seasoned with pepper and salt
1 Egg, lightly beaten
1/2 cup Breadcrumbs
1 clove Garlic
2 tbspns Olive oil
1/2 cup French dressing (1 part white vinegar, 3 parts olive oil)
125 ml Orange juice
4 slices Orange, for garnish
Tartare sauce
Method:
Heat oil in a frypan and cook the garlic over medium heat for one minute
Dip the fillets in the flour, egg and breadcrumbs and cook for three or four minutes on each side until the cobbler is lightly browned
Remove from pan, drain on kitchen paper and place on serving dish
Mix the French dressing with the orange juice, pour over the fish and refrigerate, covered with oil, for three or four hours
Serve cold, garnished with orange slice and accompanied by tartare sauce
COBBLER IN EGG AND BREADCRUMBS
Ingredients:
4 fillets Cobbler
1 Egg
2 tblspns Milk
1/2 cup Plain flour
4 tblspns Olive oil
1 tspn Cayenne pepper
1 cup Breadcrumbs
4 Lemon slices
Parsley to garnish
Method:
Heat oil in a frying pan Douse the fillets in the plain flour, seasoned with the cayenne pepper.
Dip in a mixture of egg and milk
Roll in the breadcrumbs
Fry lightly on both sides, (total time five to six minutes)
Serve garnished with lemon slices and parsley