Baked Elegance of Farm-Raised Catfish

Ingredients

• 4 pan-dressed Farm-Raised Catfish (1 to 1 1/2 lbs. each) fresh or frozen.
• 2 tsp. Seasoned Salt
• 2 cups water
• Sauce Jarrold (see below)

Sauce Jerrold

• 2 tbsp. Mayonnaise
• 2 tbsp. Prepared Mustard
• 2 tsp. Onion Juice
• 2 tsp. Garlic Juice
• 2 tsp. Lemon Juice
• 2 tsp. Cream style prepared Horseradish
• 1/2 tsp. Liquid Hot Pepper Sauce
• 1 cup Margarine or Butter

In a small sauce pan combine mayonnaise and mustard, add onion juice, garlic juice, lemon juice horseradish and liquid hot pepper sauce. Blend into a smooth mixture. Place over low heat and add margarine (a small amount at a time) stirring it into mayonnaise mixture as it melts. Makes approximately 1 1/2 cups sauce.

Thaw catfish if frozen. Rinse, then pat catfish dry inside and outside with paper towels. Score catfish on one side only at 1 inch intervals making a diamond shaped pattern. Pour water in the bottom of a broiler pan (approximately 13x7 inches). Place broiler rack on top of pan and oil well. Sprinkle seasoned salt on both sides of catfish. Place catfish scored side up on broiler rack and put into a preheated 350 degree F oven and bake for 20 minutes. Baste with Sauce Jerrold. Continue to cook an additional 20 minutes or until catfish flakes easily when tested with a fork. Just before catfish is done baste again with Sauce Jerrold. Serve catfish with remaining sauce (heated).

Serves 4.

This recipe has been generously contributed by www.fishingworks.com.