Time 20m Yield 4 servings Number Of Ingredients 15 Steps:
For the sauce: In the bowl of a food processor, add the onions, celery and capers and process until finely chopped. Mix the chopped vegetables with the mayonnaise, relish, seafood seasoning, pepper and celery salt. For the catfish: Preheat the deep fryer to 325 degrees F. In the bowl of a food processor, add the cornmeal, flour, pecans, seafood seasoning and celery salt and pulse until combined. In a separate bowl, whisk the eggs. Dip the catfish slices in the eggs, then coat the catfish in the cornmeal mixture. Fry the fish until golden brown. Serve the hot catfish with remoulade sauce on the side.
Time 30m Yield 10 serving(s) Number Of Ingredients 5 Steps:
Melt butter in a saucepan over low heat. Stir in the minced garlic. Pre-heat the oven to 400 degrees F. Cut the French bread in half lengthwise then cut it cross ways in 1" inch strips. Dip the bread strips into the butter/garlic mixture soaking all sides. Place on a cookie sheet. With a basting brush, brush the rest of the butter/garlic onto bread. Sprinkle with the Parmesan cheese. Put in the oven and bake for 15 minutes. Remove. Sprinkle with Cajun seasoning and serve.
Time 25m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Mix dry ingredients in a bowl. Beat eggs and add milk in a shallow dish. Heat oil in frying pan over medium heat. Cut pheasant breasts into 3 x 3/4 inch strips. Dip into egg and milk mixture, then into flour mixture. Put pheasant pieces into hot oil and cook until golden brown, about 3 minutes on both sides. Drain on paper towels. Serve!
Number Of Ingredients 15 Steps:
Spice mix: In shallow dish, combine spice mix ingredients. Dip: In 1 qt saucepan, combine preserves and mustard. Cook over medium heat for 4 or 5 minutes, or until mixture bubbles and becomes smooth, stirring frequently. Bird: Dredge pheasant strips in spice mix to coat. In 12inch skillet heat oil and butter over medium heat. Add pheasant strips. Cook for 4 to 5 minutes or until browned, turning strips over once. Remove strips from skillet and drain on paper-towel-lined plate. Alternatively, strips may be grilled - coat in olive oil, dredge to coat, and then grill. Serve strips with apricot sauce for dipping
