Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Pan-dressed catfish 6 oz Monterrey jack (or longhorn
Lard or bacon drippings -cheddar) cheese; shredded
1 lb Garlic clove; minced 1 md White onion
28 oz Tomatoes (lg can) 1/2 ts Basil
1 tb Worcestershire sauce 1 Bay leaf
1 Green pepper; seeded/chopped 3 ds Liquid tabasco sauce
4 tb All-purpose flour 1/3 c Beef
2 Eggs 1/8 ts Pepper
4 oz Green chili strips; roasted 1/2 ts Salt
- and peeled

Saute onion, garlic and green pepper in 2 tablespoons lard until
softened. Add tomatoes and simmer 5 minutes. Add liquid Tabasco
sauce, Worcestershire sauce, beer, basil, bay leaf, salt and pepper.
Simmer, stirring occasionally, 10 to 15 minutes. Meanwhile, prepare
catfish. Melt enough lard in skillet to cover bottom. Separate eggs;
beat whites until fluffy. fold in beaten yolks and stir egg mixtrue
briskly in bowl. Wash catfish in cold water. Dredge in flour.
Holding fish by tail, dip in egg mixture to cover completely. Place
fish immediately in frying pan heated to 350 degrees. Brown lightly
on each side. Remove; place in ungreased baking dish. Lay 3 chili
strips lengthwide on each fish. Cover with tomato sauce and bake 20
to 25 minutes at 350 degreess, until fish flakes easily with a fork.
Sprinkle with shredded cheese during last five minutes of baking.

Note: Enameled saucepan and non-metallic baking dish are recommended.
This recipe was 1977 Catfish Cooking Contest winner.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women,
1987. Contributed by Margaret Harris Typed for you by Nancy Coleman
Submitted By NANCY COLEMAN On 12-02-94

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