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Name: Spicy Catfish in the Bag
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Garlic minced; 1 tb Soy sauce; 2 tb Green Onions chopped; 1 Brown-in-Bag; Flour; 1 Red or green bell pepper;; 3 tb Dry sherry; 4 Catfish fillets; cut into; 1/4 ts Ground ginger

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INGREDIENTS

1 Garlic ; minced
1 tb Soy sauce
2 tb Green Onions ; chopped
1 Brown-in-Bag
Flour
1 Red or green bell pepper;
3 tb Dry sherry
4 Catfish fillets; cut into
1/4 ts Ground ginger

Servings

INSTRUCTIONS

Heat oven to 400 degrees. Combine soy sauce, sherry, garlic, scallions, ginger and catfish cubes. Pour 1 tablespoon flour into bag. Shake bag to coat interior. Shake out any excess flour. Spoon catfish into bag. Top with pepper strips. Spoon remaining sauce over fish. Close bag with plastic twist provided by manufacturer. Place bag in shallow pan or on cookie sheet. Cut 1 small slit in top of bag. Bake fish 10-12 minutes, or until catfish flakes easily. To serve, cut bag open across top center--watch out for steam--with scissors. Spoon out fish, sauce and vegetables onto serving platter or dinner plates. Adapted from "Fishing for Complements", published by the Catfish Institute. ARKANSAS GAZETTE, 08/10/1988 From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Spicy Catfish in the Bag

1 Garlic minced
1 tb Soy sauce
2 tb Green Onions chopped
1 Brown-in-Bag
 Flour
1 Red or green bell pepper;
3 tb Dry sherry
4 Catfish fillets; cut into
1/4 ts Ground ginger

Heat oven to 400 degrees. Combine soy sauce, sherry, garlic, scallions,  ginger and catfish cubes.     Pour 1 tablespoon flour into bag. Shake bag to coat interior. Shake out  any excess flour.     Spoon catfish into bag. Top with pepper strips. Spoon remaining sauce over  fish. Close bag with plastic twist provided by manufacturer. Place bag in  shallow pan or on cookie sheet. Cut 1 small slit in top of bag.     Bake fish 10-12 minutes, or until catfish flakes easily.     To serve, cut bag open across top center--watch out for steam--with  scissors. Spoon out fish, sauce and vegetables onto serving platter or  dinner plates.     Adapted from "Fishing for Complements", published by the Catfish  Institute.    ARKANSAS GAZETTE, 08/10/1988    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 4 Servings

Calories: 92
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 64.1mg		2 %
Potassium 18.9mg		0 %
Total Carbohydrate 20.4g		6 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 20.4g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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