Cajun Catfish Remoulade
Regi Dean's Recipes 08/25/99
Cajun
Medford Mail Tribune
{*****}
Bay Leaves	2
Beefsteak Tomatoes; in wedges	2
Catfish Fillets	8
Cayenne Pepper	1/2 ts
Creole Mustard	1/3 c
e-lined platter. Place the rem	a lettuc
Fresh Horseradish	1/3 c
Lemon Juice	1 tb
Lettuce;  bite sized pieces	1 head
Nonfat Mayonnaise	1 c
Old Bay Seasoning	2 ts
Onion; grated	1 tb
parsley	
Tabasco	4 dr
water	1 qt
Worcestershire Sauce	1 tb
{**********}
 8 Servings

Mix first seven ingredients in a glass jar; cover and refrigerate overnight. 
Cut catfish fillets into bite-sized pieces. 

Bring water, Old Bay Seasoning, bay leaves, and cayenne pepper to a gentle 
simmer and add catfish fillets. 
Cook until the meat flakes, about 10 minutes. 
Remove from heat, cover and let the fish cool in the cooking liquid. 
Refrigerate until serving time.

To serve, drain the catfish fillets and place them on a bowl and nestle it in the 
center of the serving platter and serve. 
Garnish with tomato wedges and parsley.

Source: Medford Mail Tribune, 10 January 1995