Receips


Ingredients:	3-4 lbs catfish filets 1 cup yellow mustard 1 cup Louisiana Hot Sauce (or substitute 1/2 cup of Tabasco) 3 cups yellow corn flour 1 cup white regular flour Tony Chachere's seasoning 1 gal vegetable oil (any kind) and, 1 large black iron pot (for frying)
Procedure:	In a bowl mix the mustard and hot sauce. In a larger bowl or pan, mix the flour. Add about 3-4 tablespoons of Tony's to the flour. Take the catfish and dip it into the mustard mix. Make sure it is completely covered with the mix. Shake off the excess mustard mix, you can run your fingers across it to take it off. Next, take the catfish and put it into the flour mixture; make sure you coat it very well, then lay it out on wax paper. After you've done this with all of the fish, sprinkle the fish with Tony's (optional). Heat the oil in your black iron pot to 350 degrees (do not go any hotter). Slowly add fish and fry until golden brown. The fish will float when done. Do not put more than 4-5 pieces in at one time. Take out and place on pan lined with brown paper bag or paper towels. You may want to sprinkle again with Tony's.

Mix beer, egg, mustard (1-2 tbsp), half of milk and Tabasco Sauce to taste. Let sit on the side. Pour half of milk over catfish fillets and allow to sit. Now mix corn meal, cayenne pepper and salt and pepper to your taste (remember the hotter the better). Now drain milk off fillets and dip in beer, egg, and mustard mix. Toss with the dry mix and fry in hot grease. Drain, salt and pepper to taste as soon as out of grease. Eat and Enjoy.

Take the fillets and season. Place 1-2 pats of butter on fillets and wrap in aluminum foil. Place on hot fire. After 2-4minutes on each side open foil and allow fish to absorb smoke for a few minutes.

Preheat broiler. Season catfish with salt and pepper. Combine onion with parsley, cilantro and thyme in small bowl. Arrange bacon in overlapping slices vertically down the center of a baking sheet. Place 1 filet crosswise atop bacon. Spread with onion mixture. Top with second filet. Fold bacon slices over fish to enclose completely Holding hand on seam, turn fish over, seam side down. Broil until bacon is brown and crisp, about 8 minutes. Turn fish over with large spatula and continue to broil 8 more minutes. Remove bacon. Transfer fish to platter to serve.

Sprinkle catfish strips with blackened fish seasoning. Spread with mayonnaise and set aside for 15 minutes. Heat butter in a pan until a drop of water will sizzle when dropped in. Sear both sides of fish strips until golden. Spread fish in one layer in a 13" x 9" baking dish. Add more butter to skillet. Sauté’ mushrooms until golden. Add parsley, green onions and shrimp. Reduce heat to low and cook until shrimp are pink and tender. Stir in cream of shrimp soup and blend well. Ladle soup mixture over fish and bake at 375 degrees for 20 minutes.

Use heavy pot; heat oil. Add okra, salt, black and red pepper, garlic and onion to hot oil, and fry down for about 15 minutes on low heat. Stir very often to keep from sticking. Add tomatoes and cook for about 2 minutes. Add roux, onion tops, parsley, catfish, and water. Let come to a boil and turn on low heat and let simmer for 1/2 hour.

Broil, without turning, till done. If mayo starts to get brown too quickly, you can move the pan further away from the heat, or even switch from broil to bake. Just don’t burn the mayo.

Dip fillets in dressing, place skin side down is a single layer in a greased 15 x 10 x 1 baking dish. Sprinkle crushed chips and cheese over fillets. Bake at 500 degrees 10-15 minutes.

Procedure: Combine all ingredients except catfish filets in a saucepan. Simmer over low to medium heat for 20 minutes. Let cool. Marinate the catfish filets in the sauce overnight. Grill over hot coals for 10-15 minutes or until fish flakes with a fork.

Procedure: Fry salt pork in oil. Add catfish and sauté’ until halfway cooked. Add chopped onion and continue to sauté’. Combine soup, ketchup, potatoes, salt and pep-per. Add to catfish mixture and simmer 30 minutes. Serve in bowls and top with croutons.

Procedure: Combine cornmeal, salt and pepper in shallow dish. Dredge catfish strips in cornmeal, shaking off excess. Set aside on wax-paper lined baking sheet. Heat 2" peanut oil in heavy skillet to 375 degrees. Add catfish strips to oil, 3 at a time, and fly 5 minutes, turning, until golden brown and fish flakes easily. Drain on paper towels and sprinkle lightly with salt. Combine all sauce ingredients right before serving.

empty jar of jam into a sauce pot and stir in the jalapeno pepper chopped. Bring to a simmer and allow to cook for ten minutes. Bring back to room temp and return to jar. Remember to mark the jar as to this is spicy ( take it from me this isn't good with peanut butter on a sandwich). Serve as a dipping sauce for fish instead of tartar sauce.