Ingredients:

6 skinned, pan-dressed catfish or other fish, fresh or frozen
2 teaspoons salt
1/4 teaspoon pepper
2 eggs
2 tablespoons milk
2 cups cornmeal

Methods:

Thaw frozen fish. Sprinkle both sides with salt and pepper.Beat eggs slightly and blend in the milk. Dip fish in the eggs and roll in cornmeal.Place fish in a heavy fry pan which contains about 1/8 inch melted fat, hot but not smoking.Fry at a moderate heat.When fish is brown on one side, turn carefully and brown the other side.Cooking time is about 10 minutes depending on the thickness of the fish. Drain on absorbent paper.Serve immediately on a hot platter, plain or with a sauce.

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Ingredients:

6 small catfish
2 cups buttermilk
2 cups cornmeal
Salt
Ground pepper

Methods:

Shake cornmeal, salt and ground pepper in a paper bag. Heat oil to 360 degrees F, halfway up the sides of a cast iron skillet. Dip catfish in buttermilk, then in dry mixture in bag. Fry about 2 1/2 to 3 minutes on each side (5 minutes per every inch of thickness).Serve with Hush Puppies.

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Ingredients:

2 cups shrimp, cooked and peeled
2 eggs
1 cup light cream
1/2 cup cooking sherry
1 cup chopped scallions
2 tablespoons chopped fresh parsley
1/2 cup chopped mushrooms
Salt and pepper, to taste
Paprika, to taste
12 large catfish fillets
Lemon wedges
Fresh parsley

Methods:

Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley, mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F for 45 minutes.

Serve with lemon wedges and parsley.

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Ingredients:

4 farm-raised catfish fillets
1 cup finely crushed tortilla chips
1/2 teaspoon chili powder
3 tablespoons Mexican lime juice
1 tablespoon vegetable oil
1 cup prepared salsa
1 tablespoon chopped fresh cilantro

Methods:

Heat oven to 450 degrees F. Lightly grease a baking sheet.

Cut each catfish fillet in half. Rinse in cold water and pat dry with paper towels. Combine the crushed tortilla chips and chili powder in a shallow dish. Mix well. Combine the lime juice and vegetable oil in another shallow dish. Dip each fillet piece into the lime/oil mixture and then immediately into the seasoned tortilla chip crumbs to coat. Place on prepared baking sheet. Sprinkle fillets with any remaining crumbs and bake until crisp and golden, about 8 to 10 minutes, depending on the size and thickness of the fillets. The catfish should be tender when pierced with a fork in the thickest part.

Gently warm the salsa. Spoon salsa across the center of the catfish fillets. Sprinkle with fresh cilantro, then serve.

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Ingredients:

4 pond-raised catfish filets
1 package dry Ranch dressing mix
1 cup sour cream
1 cup mayonnaise
Lemon juice
1 large can French-fried onion rings, crushed

Methods:

Combine Ranch dressing mix, sour cream and mayonnaise.Coat fish with dressing mix on both sides. Then coat with onion rings.Place in pan. Bake at 350 degrees F, bottom side up for 10 minutes.

Turn right side up and bake about 15 minutes or until fish is done (flakes). Garnish with lemon juice and leftover dressing mix.Serve with salad and baked potato.

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