Catfish

[sandy2008]

Catfish is a very diverse group of bony fish. There are armour plated types and also naked types, neither having scales. Despite their common name, not all catfish have prominent barbels. The catfishes are a monophyletic group. This is supported by molecular evidence.
__________________________________________________ _______
Carhartt Pants property in dubai

[BankruptMouse]

Originally Posted by ezekiel2

Try this

Ingredient

1. Lemongrass 1 Stalk
2. Small Onions Red 50gm
3. Candlenut 50gm
4. Garlic Fresh 50gm
5. Chilli Red Fresh 20 - 50gm (Depending on ur preference)
6. Old Ginger Peeled 50gm
7. Yellow Ginger Peeled 30gm
8. Salt / Sugar to taste
9. Dash of Fish Sauce


Method

1. Blend all ingredient into a paste
2. Cook it over small fire till its fragrant
3. Cover and stuffed over the cleaned catfish.
4. Wrapped it with aluminium foil
5. Baked it for 30mins.
6. Squeeze a fresh lemon on top before serving.

Cheers!

That actually sounds quite delicious!

[UMM_FOOD]

YOU COULD DO A SIMPLE YET TASTY BAKED CATFISH.

1 LB OF CATFISH FILLETS
1 TABLESPOON OF CRUSHED GARLIC
1 TEASPOON OF DRIED ROSEMARY HERB
1 TABLESPOON OF OLIVE OIL
SALT AND AND CRACKED PEPPER TO TASTE
ONE ZIPLOC BAG
LEMON WEDGE

PRE-HEAT OVER TO 375.

TAKE YOUR FILLETS AND PLACE INTO THE ZIPLOC BAG. ADD GARLIC, ROSEMARY, SALT AND PEPPER OVER FILLET. DRIZZLE OLIVE OIL OVER SEASONED FILLETS AND SEAL ZIPLOC BAG AND SHAKE. MAKE SURE FILLETS HAVE AN EVEN COATING OF ALL INGREDIENTS. ADD FILLETS TO A BAKING SHEET PAN AND BAKE FOR 20 MINUTES OR TIL ITS DONE TO YOUR LIKING.

*******************************

YOU CAN SEASON FILLETS THE NIGHT BEFORE OR A FEW HOURS BEFORE COOKING.

http://ummfood.blogspot.com/