* Exported from MasterCook * Hot Cats with Fish Camp Tartar Sauce Recipe By :Beverly Mills and Alicia Ross Serving Size : 4 Preparation Time :0:00 Categories : Fish & Shellfish Main dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1/2 cup all-purpose flour 1 tablespoon black pepper 4 catfish fillets -- or other fish, 1 pound total salt -- to taste Fish Camp Tartar Sauce 1/4 cup mayonnaise, imitation, no cholesterol -- or other reduced fat mayo 1 tablespoon sweet pickle relish 1 teaspoon lemon juice -- from frozen concentrate 1/4 teaspoon celery seed Fish: 1. Heat the oil in an extra-deep 12-inch skillet over medium high heat. 2. Meanwhile, spread the flour on a plate. Rub pepper onto both sides of each fish filet and sprinkle with salt. Press each filet into the flour to coat on both sides. Shake off any excess flour. 3. When the oil is hot, add the fish filets to the skillet and cook until they are golden brown on both sides, and flake easily with a fork, about 4 minutes each side. 4. When the filets are cooking, make the tartar sauce (below). 5. Removes the filets to a plate lined with paper towels to drain. Serve at once with the tartar sauce. Tartar Sauce: 1. Combine all the ingredients in a small bowl and stir well to combine. 2. Serve at once, or cover and refrigerate until ready to serve. 3. Makes about 1/3 cup sauce. sg 12003 Source: "Desperation Dinners" Copyright: "1997" - - - - - - - - - - - - - - - - - - - Per Serving: 406 Calories; 25g Fat (55.9% calories from fat); 28g Protein; 17g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 4 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0