This dish took me by surprise totally. I'm not into fish and hardly eat it but my family asks for it quite often. Fasting has been hard for me with all this heat, so I have been lazy and waking up at 11am everyday. To be honest I don't think I would make it otherwise. I don't mind the not eating but can't do without drinking. If I got up early and spent the whole day working up a thirst. Everything that moved would be a bottle of coke, just waiting for me to drink.....lol
I was up till 4am last night cleaning my house and doing laundry. I layed down thinking..awe I'll get up..NOT!!!!!!! I just remember my kids standing over me saying " I don't think she's dead!! " I opened my eyes made a monster sound and sent the kids running to only here my mother-in-law say.."You know what time it is..it's 2pm!" Talk about the fastest navy shower of my entire life. Then it was a dash to the butcher and supermarket.
When I got to the butcher, just the same ol choices. Turned over to the frozen section and seen these white fish fillets. I thought ummmmmmm.....looks interesting. Price wasn't to bad either. It read "Pangas Fillets" and I thought this will require some internet searching. I got home on the net to only discover it was another form of catfish. Lights and bells rang in my head and I remembered a cajun version with caper sauce. We received guests at the last minute and this dish really put out that " SWANKY WOW FACTOR" appeal. I really hope you try this recipe ........IT ROCKS!!!!!!!!
" Cajun Catfish with Caper Sauce"
- 2 to 4 Panga fillets " or also know as "Basa"
- Cajun spices of choice
- 1 cup flour
- 1/2 butter
- 3 tbsp. capers
- 2 tbsp Worcestershire sauce
- 1/2 small onion finely chopped
- 1/2 stick butter
- Cajun spices
- 1/2 tsp Dijon mustard
- salt, pepper
- 1 tbsp. lemon juice
- 1/2 cup sour cream
- 1 clove garlic
For the sauce: add the butter, garlic and cook your onions until they sweat. Add the remaining ingredients and put about 3/4 cup water. Cook and reduce, then add the sour cream and pour over your fish drippings in the other pan. Cook until your sauce is thick. Place your fish on a platter and cover with sauce. Serves 2 to 4 people