A p ril 29, 2009
Page AI2
SAFEWAY
VER GROCERY
Home or
O.
Ingredients for life..
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Fried Catfish
Cinco
Ingredients
AcMayö
• 2 pounds catfish fillets
• 2 cups butterm ilk
• 3 1/2 cups cornmeal
• 1/2 cup flour
• 2 cups hom em ade mayon­
naise
• 1/2 cup minced onions
• 2 tablespoons minced shal­
lots
• 1 tablespoon minced garlic
• juice of two lemons
• 1 tablespoon hot sauce
• 1 ta b le s p o o n
fin e ly
chopped tarragon
• 2 ta b le s p o o n s fin e ly
chopped parsley
• Jalapeno Hush Puppies, recipe follows
• Maw Maws Slaw, recipe follows
GUARANTEE
TASTE
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SAVINGS
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Rancher’s Reserve*
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Chuck Pot Roast
Or Cross Rib Roast
SA«uptot2001b.
D irections
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CLUB PRICE
1. Preheat the fryer.
2. Marinate the fish in the seasoned buttermilk. In a mixing bowl, mix the
Pork Loin Ha« Sneed fife
cornmeal and flour together. Your favorite seasonings, salt and pepper.
3. Remove the fish from the buttermilk, removing any excess.
4. Dredge each fish in the cornmeal, coating each side completely.
5. Lay the fish in the hot oil and fry until golden brown, about 7 minutes.
6 . Remove from the oil and drain on a paper-lined plate. Season.
7 . In a mixing bowl, combine the mayonnaise, onions, garlic, lemon juice, hot
sauce, and herbs together. Mix thoroughly. Season
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Tony Roma’s
Baby Back Riba
London Broa
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SM i* to SS OC
TOStItOS
Tortilla Chips
Fish Nuggets
( 9.5(015.825-01
SAUT up li $200
Ingredients
• 2 pounds o f fish fillets
• 3 eggs, slightly beaten
• 1/2 cup milk
• 1/2 cup beer
• 3 tablespoons prepared mustard
• 1/2 to 1 teaspoon Tabasco sauce
• 2 tablespoons salt, divided
• 2 teaspoons black pepper, divided
• 1/2 to 1 teaspoon cayenne pepper, divided, or to taste
• 3 cups fine yellow com flour*
vegetable oil or shortening for deep frying
Sweet Scarlett
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1. In a mixing bowl, whisk together eggs, milk, beer, mustard. Tabasco, and half
of the salt and peppers. Cut fish fillets into bite sized pieces, or nuggets.
2. Place fish in egg mixture, coating well; cover, refrigerate, and let soak for
about 1 hour. Mix com flour with the remaining salt and peppers in a shallow,
wide bowl or pie plate.
3. Preheat oil in deep fryer to about 37O°F.
4. Remove fish from mixture and dredge with com flour mixture. Fry fish until
the fish nuggets float to the surface and turn golden brown, taking care not to
overcook.
5. Place fish nuggets on paper towels to drain, patting gently with paper towels
to blot up excess oil.
6 . Use this batter to fry shrimp, oysters, and other shellfish.
Oven Fried Haddock
Ingredients
•
•
•
•
•
•
•
•
•
•
3/4 cup milk
2 teaspoons salt
2 to 3 haddock fillets
3/4 cup plain, fine bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon dried leaf thyme
1/4 cup melted butter
paprika
parsley sprigs
lemon wedges
I C L U B P R IC E
4"
C L U B P R IC E
Lucerne*
Shreoaea or
Chunk Cheese
5"
32-02 Selected varieties
SAVE up to $1.00
-199
Paper Towels
12 Ro« Bath Tissue
orSRol Towels
Kellogg’s
Raisin Bran
Canal
. 20-02. or
I Life 15-02 Cereal.
I SAVE up to $1.50 ea.
BEVERAGE SAVINGS SPECTACULAR !
?AND
PLUS
GET
COCA-COLA 12-PACKS
P rep a ra tio n
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1. Oven fried haddock directions.
2. Preheat oven to 500°. Place oven rack near the top of the oven.
3. Put milk in a shallow bowl; stir in salt. In another shallow bowl, com bine bread
(
GETA
DASANI“ 24-PACK (16 9-oa. bottles)
(12-OC cam Selected varieties )
crumbs. Parm esan cheese, and dried thyme.
4. Dip fish pieces in milk, then in bread crum b mixture. Arrange haddock on a
well greased baking dish; drizzle evenly with the butter.
5. Bake haddock on the top rack for 12 to 15 minutes. Fish should flake easily
with a fork. Sprinkle lightly with paprika and garnish with parsley and lemon.
C L U B P R IC E
Safeway
Bath Tissue or
Wens m «
G r e a t gifts m ad e simple.
Gift Card Mall: Your place for
One-Stop shopping
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