Dixie Fried Catfish

Ingredients

1. All-purpose Flour, 1/2 cup
   
   
2. Black pepper, 1/4 teaspoon
   
   
3. Catfish, 4 Fillets of 1/2 pound (each)
   
   
4. Cayenne pepper, 1/2 teaspoon
   
   
5. Cornmeal, 1 cup
   
   
6. Eggs, 2 beaten
   
   
7. Salt, 1 teaspoon
   
   
8. Vegetable Oil, (to cover 12" skillet - 1/2" deep)
   
   

Preparation

1. Wash the fillets in cold water; dry with paper towel thoroughly.
   
   
2. Heat the oil in the skillet over medium heat, until hot (but not smoking).
   
   
3. Combine cornmeal peppers and salt; Cover fish with flour and dip in egg mixture.
   
   
4. Coat the fish with the cornmeal mixture.
   
   
5. Fry 2 fillets simultaneously until golden; cooking time approximately 6 minutes per side.
   
   
6. Keep cooked catfish warm in your oven (275°F). (Serves 4.)
   
   

Normandy Striped Bass

Ingredients

1. Butter, 1 Teaspoon
   
   
2. Chicken Bouillon Cube, 1, dissolved in 1/2 cup of hot water
   
   
3. Cooking Wine, 4 Tablespoons
   
   
4. Dijon Mustard, 4 Teaspoons
   
   
5. Granny Smith Apples, 2, cored, sliced and cut in 1/4" rings
   
   
6. Margarine, 1 Tablespoon
   
   
7. Striped Bass Fillets, 1 pound, 1/2" thick
   
   

Preparation

1. Preheat oven to 450°F.
   
   
2. Over moderate heat, melt margarine in skillet. Add apples; cook until tender; approximate time is 4 minutes.
   
   
3. Spray baking dush with non-stick spray; spread 2 teaspoons of mustard on fillets. Place fillets in pan. Combine remaining wine, mustard and bouillon water; pour around fillets.
   
   
4. Top the fillets with apples. Cover and bake until fish flakes easily; approximate time is 10 minutes.
   
   
5. remove fish and apples. Bring pan juices to boil.
   
   
6. Reduce by half, add butter and serve as sauce. (Serves 4.)
   
   

Grilled Salmon with Lemon Mayonnaise

Ingredients

1. Lemon, 1
   
   
2. Mayonnaise, 1/4 cup
   
   
3. Parsley, chopped, 2 Tablespoons
   
   
4. Pepper, 1/8 Teaspoon
   
   
5. Salmon, 4 Fillets (1 1/4 pounds)
   
   
6. Salt, 1/8 Teaspoon
   
   
7. Yogurt, plain, non-fat, 1/4 cup
   
   

Preparation

1. Pre-heat barbecue.
   
   
2. Squeeze the lemon to extract 2 tablespoons of juice; grate the lemon to make 1 tablespoon zest.
   
   
3. Combine lemon juice, mayonnaise, parsley, pepper, salt, yogurt and zest.
   
   
4. Place salmon fillets (skin-side up) on the grill. Grill for five minutes; turn and spread with half of the mayo mixture.
   
   
5. Grill the fish for another five minutes.
   
   
6. Serve salmon with remaining mayo mixture as a condiment. (Serves 4.)
   
   

Herbed Striped Bass

Ingredients

1. Garlic, 5 cloves
   
   
2. Olive Oil, 3/4 cup
   
   
3. Parsley, 3 bunches, flat-leafed
   
   
4. Red Pepper Flakes, 1/2 teaspoon
   
   
5. Striped Bass, 2 whole cleaned, 3 pounds each
   
   
6. White Wine Vinegar, 1/2 cup
   
   

Preparation

1. Measure 4 cups of parsley.
   
   
2. Using a blender, puree garlic, parsley, pepper and vinegar.
   
   
3. Pat the fish dry; season inside and out with salt & pepper.
   
   
4. Pre-heat grill; grill bass on well-oiled rack, with fish screen five inches over heat for about 5-7 minutes per side (or until fish flakes with a fork).
   
   
5. Serve with sauce. (Serves 8.)
   
   

Catfish with Lemon Pepper

Ingredients

1. Canola Oil, 1 tablespoon
   
   
2. Catfish Fillets, 1 1/2 pounds
   
   
3. Lemon pepper, 2 tablespoons
   
   

Preparation

1. Pre-heat oven boiler.
   
   
2. Spray a baking sheet with cooking spray.
   
   
3. Place fillets on baking sheet; brush fish with oil.
   
   
4. Sprinkle generously with lemon pepper.
   
   
5. Broil fish 3-4 minutes per side (or until fish flakes with a fork); fish should be opaque in color. (Serves 4.)(
   
   

Zesty Dilly Salmon

Ingredients

1. Aluminum Foil, 2 pieces (18" x 24")
   
   
2. Bell Peppers, 2, (1 green & 1 red), cut into wedges
   
   
3. Dill Weed (to taste)
   
   
4. Garlic Powder (to taste)
   
   
5. Lemon, 1, cut into rounds
   
   
6. Salmon Fillet, 1, cut in half, with the skin on.
   
   
7. Sour Cream, 1/2 cup
   
   
8. Salt & Pepper (to taste)
   
   

Preparation

1. Pre-heat grill.
   
   
2. Place fillets (skin-side down) in the center of foil.
   
   
3. Lightly cover fish with sour cream; add spices to taste.
   
   
4. Place peppers on the foil; put 2-3 lemon slices on each fillet.
   
   
5. Double-fold foil to form large packets, leaving room for heat circulation.
   
   
6. Place foil packets on pre-heated medium-hot grill.
   
   
7. Cook for 25 minutes (or until fish flakes with a fork).
   
   
8. Skin should peel away, sticking to the foil. (Serves 2.)

Smoked Salmon Bisque

Ingredients

1. Butter, 1/3 cup
   
   
2. Celery, 4 stalks (diced)
   
   
3. Chicken Stock, 4 cups
   
   
4. Dry Sherry, 1/4 cup
   
   
5. Flour, 1/4 cup
   
   
6. Garlic Cloves, 2 (minced)
   
   
7. Old Bay seafood seasoning, 1/2 teaspoon
   
   
8. Olive Oil, 1/4 cup
   
   
9. Onion, 1 small (diced)
   
   
10. Salt & Pepper (to taste)
    
    
11. Smoked Salmon, 8 oz (chopped)
    
    
12. Tarragon, 1 teaspoon (dried)
    
    
13. Worcestershire Sauce, 1 tablespoon
    
    

Preparation

1. Melt butter in saucepan, add flour and stir until smooth.
   
   
2. Add sherry and cream and continue stirring.
   
   
3. In separate pan, heat olive oil and saute celeery, garlic and onion until tender.
   
   
4. Add chicken stock, Old Bay, tarragon, worcestershire sauce, salt and pepper; continue cooking.
   
   
5. Add cream mixture to chicken stock mixture.
   
   
6. Stir in smoked salmon and continue cooking for several minutes. (Serves 6-8.)
   
   

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