Princess and the Frog Tiana's Cookbook - Wednesday

Tonight we head to Duke's Cafe for Chef Buford's Specialty.

The menu is set...

Buford's Fish Fillets

Air Fried Okra 

Smokey Dipping Sauce

Rice Pilaf

BUFORD'S FISH FILLETS

Serves 4

As the short-order cook at Duke's, Buford made this popular breaded-fish dish a lot.  It tastes great dipped in ketchup or tartar sauce.

INGREDIENTS:

Vegetable oil for the baking pan

4 Tbsp butter

2/3 cup crushed buttery crackers (such as Ritz)

1/4 cup grated parmesan cheese

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp garlic powder

1 lb sole, scrod, perch, tilapia or other mild fish fillets

DIRECTIONS:

1.  Heat the oven to 350 degrees.  Great a 9 x 13-inch baking pan and set aside.

2.  Melt the butter in a saucepan over low heat.  Then pour it into a mixing bowl.  In a pie pan, stir together the crushed crackers, grated cheese, basil, oregano and garlic powder.

3.  Place the fish fillets in the melted butter.  Turn the fillets over os that both sides are coated.  One a t a time, dip the fish fillets in the crumb mixture, again coating both sides, and place them in the baking pan.

4.  Bake the fish until if flakes apart when you insert a fork, about 20-25 minutes.

SMOKEY DIPPING SAUCE

INGREDIENTS:

1/2 cup mayonnaise

1 Tbsp ketchup

1 Tbsp Spicy Brown Mustard

1 tsp honey

1/2 tsp smoked paprika

Dash of Liquid Smoke

DIRECTIONS:

1.  Mix all ingredients together until well combined.

This meal was a big hit and I have been asked to make it again.