Ingredients:

1 fresh pineapple
1/2 cup chopped bell pepper
3 green onions, chopped
3 tablespoons soy sauce
1 1/2 teaspoons sugar
1 teaspoon fish sauce
1/2 teaspoon turmeric
1 tablespoon water
2 tablespoons peanut or vegetable oil
1 pound small shrimp, shelled and deveined
2 garlic cloves, finely minced
5 cups cooked rice
1/4 cup finely chopped fresh cilantro, chopped

Methods:

1. With a sharp knife, carefully cut the top and bottom off the pineapple. Remove the shell, cutting enough to just remove the “eyes”. Cut pineapple in quarters and remove the core. Cut up enough pineapple into 1/2-inch pieces to measure 1 1/2 cups. Set aside. (Serve the remaining pineapple as an accompaniment with the meal.)
2. In a bowl combine the pineapple pieces, bell pepper, and green onions. Set aside.
3. In another bowl whisk together the soy sauce, sugar, fish sauce, turmeric, and water. Set aside.
4. In a wok or heavy skillet heat 1 tablespoon of the oil over medium-high heat until it is hot, and stir-fry the shrimp for 1 1/2 minutes, or until they are just firm, (do not over cook) and transfer to a bowl.
5. Heat the remaining oil over medium-high heat the same as above and stir-fry the garlic for 5 seconds.Add the rice and stir-fry the mixture for 1 minute, or until the rice is hot. Add the soy mixture and stir-fry the mixture for 1 minute.Add the pineapple mixture and the shrimp, stir-fry for another minute, or until heated through.Remove from heat and stir in the cilantro.

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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:

24 smelts
1 teaspoon salt
6 tablespoons flour or cornmeal
4 tablespoons butter or margarine

Methods:

Clean smelts remove heads and tails, and wipe with a damp cloth Roll smelts in salted flour or cornmeal.Fry for about 5 minutes in hot butter or margarine, turning them frequently until a golden brown.Serve with tartar sauce.

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Ingredients:

2 pounds fish filets
1/4 cup milk
1 egg, beaten
1 cup corn flake crumbs
1/4 teaspoon thyme
1/4 cup Parmesan cheese
1/3 cup butter, melted
Parsley
Lemon

Methods:

Heat oven to 500 degrees F.Mix egg and milk in a shallow pan.Mix crumbs, thyme and cheese together in another shallow pan.Dip fillets in egg-milk mixture roll in crumb mixture and lay fillets side by side in a greased baking dish.Drizzle with melted butter. Remainder of crumbs may be poured on top. Bake for 12 to 15 minutes.

Serve with parsley and lemon.

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