Catfish Filets

Catfish Filets

Lemon Pepper
Seasoned Salt (I use Tony Chacere's)
Red Pepper to taste (this is south Louisiana)
Juice of one or 2 lemons
dots of butter or margarine
Little paprika for color

Place Catfish filets that have been cleaned of that gray vein and washed
into a Pyrex dish that has been sprayed with Pam, Sprinkle liberally with
Lemon Pepper Lightly salt with Seasoned Salt (I use Tony Chacere's) Red
Pepper to taste (this is south Louisiana) Juice of one or 2 lemons
(depending on the number of filets) Several dots of butter or margarine on
each filet Little paprika for color if you omit the red pepper Thin slice
of squeezed lemon on each filet Bake at 350 degrees for 20 to 30 minutes
or until fish flakes easily.

I serve this with noodles cooked with butter and parsley, a green salad
and French bread and it is always a hit with my family.  A little of the
lemon butter juice from the fish goes great on top of the noodles. I have
also used this method on frozen ocean perch filets found in the frozen
section of most grocery stores near the fish sticks.

--
Robin

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