Ingredients:

1 pound fresh or frozen catfish or other fish fillets
1/2 cup buttermilk or sour milk
1/2 cup all-purpose flour
1 beaten egg
1/3 cup all-purpose flour
1/3 cup yellow cornmeal
Cooking oil (for deep-fat frying)

Methods:

Thaw fish if frozen. Cut fillets into 3 x 2-inch pieces. Place 1/4 cup of the buttermilk and 1/2 cup flour in separate bowls.

Combine egg and remaining 1/4 cup buttermilk in another bowl. Mix 1/3 cup flour, the cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper in a fourth bowl. Dip fish in buttermilk, then flour, then egg mixture, and finally in cornmeal mixture to coat.

In saucepan or deep-fat fryer heat 2 inches oil to 365 degrees F. Fry 2 or 3 fillets at a time for 5 to 7 minutes or until golden and fish flakes easily

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Ingredients:

1 (12 ounce) can light beer
1 cup sifted all-purpose flour
1 tablespoon salt
1 tablespoon paprika

Methods:

Sift flour, salt and paprika together. Sift into beer, lightly beating with wire whisk until light and frothy. This mixture may be used at once or after standing for several hours. When using batter, stir from time to time to keep it thoroughly mixed. Flour fish and dip into batter. Let fish rest several minutes before frying so it will not be too drippy. Fry at about 400 degrees F in oil until golden brown.

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Ingredients:

1 pound fish fillets or uncooked peeled deveined large shrimp, thawed if frozen
3 to 4 tablespoons Original Bisquick
1 cup Bisquick Original baking mix
1/2 cup beer
1 egg
1/2 teaspoon salt

Methods:

Heat oil (1 1/2 inches) in heavy saucepan or deep fryer to 350 degrees F.Lightly coat fish with 3 to 4 tablespoons Bisquick.Mix remaining ingredients with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time, until desired consistency.) Dip fish into batter, letting excess drip into bowl.Fry fish about 2 minutes on each side or until golden brown; drain. Serve hot and, if desired, with tartar sauce.

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Ingredients:

* 1 can (15-1/2 ounces) pink salmon
* 3 eggs, separated
* 3 tablespoons flour
* 1/2 teaspoon salt
* Dash of pepper
* 1/2 teaspoon garlic powder
* 1 tablespoon minced parsley

Methods:

Remove skin and bones from salmon mash salmon.Beat egg yolks until light and thickened.Beat in flour, salt, pepper, garlic powder, parsley, and salmon.Beat egg whites in another bowl until stiff.Fold egg whites into first mixture.Drop by tablespoon into hot (about 370°) deep fat.Fry salmon fritters until nicely browned.

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Ingredients:

* 1 can (1 pound) salmon, drained and flaked
* 1 cup corn kernels, canned or cooked
* 2 eggs, slightly beaten
* 1/4 cup ketchup
* 2 tablespoons finely chopped onion
* 2 tablespoon finely chopped red bell pepper, optional
* 1/4 teaspoon salt
* dash ground black pepper
* 3/4 cups soft bread crumbs

Methods:

Combine flaked salmon with corn kernels, beaten eggs, ketchup, onion, bell pepper, salt, pepper, and bread crumbs. Shape mixture into 12 patties. Heat vegetable oil in a heavy skillet fry salmon croquettes for about 1 1/2 minutes on each side, or until croquettes are golden brown.

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