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Catfish Loaf

  • 2 lb. loaf of bread
  • 2 lbs. of catfish fillets
  • Cornmeal
  • 1 tsp Tabasco sauce
  • Juice of 1/2 lemon
  • 2 Tbsps Worcestershire sauce
  • 2 cups catsup
  • Butter
  • 1 Bermuda onion
  • 6 small, sour pickles
  • 1 small jar of olives
The day before, make your favorite 2 lb. loaf of bread (conventional or ABM). Let it cool at room temperature for 10 - 12 hours. Be careful not to slice.

Meanwhile, visit your favorite seafood store or deli and purchase 2 lbs. of catfish fillets. Cut the fillets into small pieces, about 1 1/2 inch cubes. Roll in cornmeal and fry in deep fat until brown. When cooked, drain on paper towels and keep in a warm location.

Combine Tabasco sauce, lemon juice, Worcestershire sauce and catsup.

Prepare the bread by cutting off the top and scooping out the insides (save for your favorite bread pudding or meatloaf recipe.) Butter the inside of the bread and inside of the top. Toast in a 350°F oven. Coat inside of toasted loaf and inside of top crust with the sauce mixture.

Slice the Bermuda onion and small, sour pickles. Open the jar of olives. Layer the hollowed out loaf with fish, onion, sauce, pickles, and olives. Repeat layers until everything is used. Replace the top crust.

Wrap in parchment paper or aluminum foil and bake at 300°F for approximately ten minutes (be patient, you rascal). Remove from paper and serve hot.

Serves 6.

From: Tim D. Culey - Baton Rouge, La.






Serves 6 People
Submitted by Tess M Nov 23, 2009 15 min 30 min 45 min

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