Catfish, Oven Style & Basting Broth
By Gloria Pitzer, as seen in… Make Alike Recipes (Secret RecipesTM, St. Clair, MI; Oct. 1991, p. 103).
This is the official main dish of Branson, Missouri!
CATFISH, OVEN STYLE
INGREDIENTS:
3½ to 4-lb skinned and deboned catfish
½-tsp season salt
2 cups seasoned croutons
1 TB dry minced parsley
1 TB sweet pickle relish
2 TB dry minced onion
1 egg, beaten
Salt & pepper, as you wish
2 TB margarine, melted
6 slices lean salt pork
[1 recipe of] Basting broth*
INSTRUCTIONS:
Rinse fish in cold water and pat dry with paper towels. Wipe cavity in season salt. Combine croutons, parsley, relish, onion, egg, salt, and pepper – spoon into cavity of fish. Secure with skewers, to close fish, or lace in string.
Wipe surface in margarine. Make 3 slits on each side and insert a strip of salt pork into each slit. Place fish in greased baking dish. Bake uncovered at 350°F – about an hour, basting every 10 minutes in basting broth. (*See below.)
BASTING BROTH
A perfect seasoning broth to use, when baking fish or chicken.
INGREDIENTS:
1½ cups water
4 thin slices fresh lemon
1 slice of an onion, about size of an orange
1 bay leaf, crumbled
½-cup diced celery, including leaves
4 peppercorns (or ½ tsp black pepper)
INSTRUCTIONS:
In small saucepan, on medium heat, combine water, lemon, onion, bay leaf, celery, and peppercorns (or pepper). Bring to boil. Reduce to gentle simmer. Cover pan. Simmer gently for 20 minutes. Strain and reserve broth for basting. Makes about 1-2/3 cups.
See also…
