As I said Cliff, the marinade in the catfish was the same as they use in the chicken. I talked to the cook yesterday, and she said that she's going to revise her recipe a little bit. The Bon Ton catfish was so powerful that the customers with weak hearts were complaining. (As I said, it was overpowering.) So this means I'll have to come back and give you an update on how much she has softened the original recipe. But I'll tell you one thing: the Bon Ton marinade used in that catfish was in my mouth a half-hour or more after I left the restaurant.
By the way, I tried their 6-oz. steak. I asked for it medium rare. It came out well done. It didn't matter. That steak had been marinated in worcestershire sauce for 24 hours. It could have been well-done, rare, or the lousiest steak in the world, and I wouldn't have noticed. All I could taste was that worcestershire sauce. The cook applied the Bon Ton method of chicken preparation to steak, just used a different seasoning.
post edited by Louis - 2011/10/26 19:35:56