“Give a man a fish and he will have food for one day. Teach him to catch fish and he will spend all day at the lake drinking beer.”
I thoroughly enjoy cooking with both balsamic vinegar and dry sherry so I was thrilled to find this recipe that uses both! People get tired of hearing me say this but it is a very important fact … to achieve the best tastes results, always use the best quality, real balsamic vinegar you can afford
Wash and dry catfish fillets. Sprinkle both sides of fish with garlic salt, garlic pepper, and smoked paprika. Place what would be the skin side down on a greased 9 x 13 inch baking pan or dish. (Note - My wife says that cooking the fillets in liquid makes them too mushy or soggy on the bottom so I've started using a rack in a roasting pan and basting every 8 to 10 minutes. Mix together juice of lemon, sherry and balsamic vinegar. Pour over fish. Dot each fillet with several slices of butter. Bake at 350-degrees uncovered for 30-45 minutes, depending on the thickness of the fillets. Baste fish periodically as juice thickens. Remove from oven with a little thickened juice remaining to baste fish. After the fish has cooked, if the juice fails to thicken to your satisfaction, then remove and heat it in a sauce pan until reduced to a thick sauce.