Evy’s Cajun Kitchen
With today being Fat Tuesday, and Lent just a couple days away, I know most people are preparing to make their sacrifices through prayer, self denial and repentance of sins. There are several Christian denominations who don’t eat meat on Fridays and there are those who give meat up for Lent.
My daddy was Catholic when we were small children and mama was Baptist; but I remember daddy and his sacrifices during Lenten season and the fact that he didn’t eat meat on Fridays when he was still Catholic.
One of the things that I like about this time of year is the fact that almost all restaurants have fish or seafood on their menu specials. Since I cook at home or at my parent’s house, I love to cook seafood dishes on Fridays and have them for left-overs on the weekends.
During the next several weeks, I will share some seafood dishes with y’all and hope that you will try them. If you do, and you like them, please let me know. You can email me any comments or requests at firstname.lastname@example.org.
4 catfish filets (or fish of your choice)
In a small bowl combine salt, pepper, garlic powder, red pepper, Cajun seasoning and dill
green onions and parsley
oil and butter
zest of lemon
Soak fish in seasoned milk bath for an hour or two (I use half and half).
When ready to cook, preheat oven to 375. Brush a foil lined baking sheet with olive oil and/or butter.
Drain fish and pat dry, then place onto baking sheet. In a small bowl combine seasonings and set aside.
Mix olive oil and butter and brush fish with half of the mixture, reserving the remainder. Sprinkle seasoning mixture on top.
Add lemon zest to the top of the fish and bake uncovered at 375 for approximately 8-10 minutes per inch of thickness, or until fish is mostly opaque throughout. Take care not to over-cook.
Use tip of knife to check thickest part of fish. Actual time will depend on size and thickness of fish.
Drizzle reserve butter mixture on top of each filet. Sprinkle with green onions and parsley and serve hot.