ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Re: Request Catfish

Misc.
Cajun-Seasoned Catfish

1lb. catfish
1/4 cup nargarine or butter, melted
1/4 tsp. cayenne
1/4 tsp dried thyme leaves
1/4 tsp dried basil leaves
1/8 tsp garlic powder

Heat oven to 450 degrees. If fillets are large cut into serving pieces. Place in ungreased pan. Mix remaining ingred. and drizzle over fish. Bake uncovered 25 to 30 min. until fish flakes easily with fork. 4 servings

MsgID: 0015043
Shared by: Terry,Tx
In reply to: Request Catfish
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Request Catfish
  Dianna
2 Re: Request Catfish
  Jeanne
3 Re: Request Catfish
  Terry,Tx
4 Recipe: Bob's "Fried" Fish Special
  RisaG
ADVERTISEMENT
Random Recipes
  • Herbed Carrot Soup (blender)
  • HERBED CARROT SOUP 4 tablespoons (1/2 stick) butter 2 medium onions, sliced 6 cloves garlic, coarsely chopped 3 pounds carrots, peeled and sliced into 1/4-inch rounds 1 bay leaf 1/3 cup uncooked long-grain rice 1 to 2...
  • Chicken Liver Turnovers (blender) (make ahead)
  • CHICKEN LIVER TURNOVERS FOR THE CHICKEN LIVER PATE: 1/4 cup chopped onion 1/4 cup melted butter (plus additional for tops) 1/2 lb chicken livers 1/2 tsp salt 1/4 tsp garlic salt 1/4 tsp...
  • Sunset Beef and Bean Minestrone (Sunset Books, 1980's)
  • SUNSET BEEF AND BEAN MINESTRONE "Almost a meal in itself, this hearty soup features a beef-enriched broth enhanced by shell-shaped pasta and an abundance of vegetables. . In Italy, minestrone varies from season to sea...
  • Chicken and Huitlacoche Stuffed Chiles
  • CHICKEN AND HUITLACOCHE STUFFED CHILES 6 poblano chiles, roasted, peeled and seeded (and soaked if necessary- see above) 2 tablespoons vegetable oil 1 medium white onion, peeled and diced 2 large cloves garlic, pe...
ADVERTISEMENT
  • Stove Top Peanut Butter Cookies (using Splenda)
  • STOVE TOP PEANUT BUTTER COOKIES Source: Cooking Healthy with Splenda by JoAnna M. Lund Here’s a fun recipe you can make in just minutes and tastes good. These will keep real well in the refrigerator, but they're so ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Re: Request Catfish
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!