Catfish has long been a staple of Southern cooking and in recent years has increased in popularity all over the country. Catfish lends itself well to a wide variety of cooking methods and cuisines. Fried catfish is very popular and can be found in restaurants all over the South and in other parts of the country as well. My home state, Mississippi, is one of the leading producers of farm-raised catfish. There are many catfish farms just a few miles from me and several processing plants in the area. Fried catfish is now being sold in local convenience stores! Here are some finger lickin’ good catfish recipes.

JUDY’S FRIED CATFISH

(NOTE: I don’t measure, I just dump until it looks like enough!)
Wash and drain 6 catfish filets or 4 whole catfish. Pour about one-half cup buttermilk mixed with 2 tsp. or more of your favorite hot sauce over fish in square dish. Soak for 30 minutes in the refrigerator. Drain off buttermilk. Heat oil in skillet and dip filets in fish fry coating available in the deli section of most supermarkets. (A mixture of flour and cornmeal mixed half and half may also be used.) Add salt to the mixture. Fry in hot oil until medium brown, turn and cook other side. Serve with tarter sauce and lemon wedges, Cole slaw, and your favorite vegetables or potatoes.

CAJUN CATFISH

• 3/4 lb. unsalted butter, melted
• 6 catfish filets

Seasoning: A jar of Paul Prudhomme's blackened redfish seasoning mix or:

• 1 Tbsp. paprika
• 2-1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. ground red pepper (I use more.)
• 3/4 tsp. white pepper
• 3/4 tsp. black pepper
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. dried oregano leaves

This is my "catfish adaptation" of Paul Prudhomme’s blackened redfish recipe. Combine seasoning ingredients. Dip each fillet in melted butter, then sprinkle seasoning on both sides, generously, patting in with hand. Place in skillet heated to med-hi and pour 1 tsp. melted butter on top. Cook about 2 min. and turn over and again pour 1 tsp. melted butter on top. Cook about 2 min. Turn and cook another 2 min. with another tsp. butter poured on top, until done. Repeat with remaining fillets. Serve piping hot. This is very delicious, even if not "blackened."

COUV'S CATFISH
By Warren Couvillion

• 4 large catfish fillets
• 1 small can French fried onion rings -- crushed
• 1 can Tony Chachere's Creole Seasoning
• 1 can seasoned bread crumbs
• 1 carton sour cream
• cheese and shrimp or crabmeat

Season catfish with Tony Chachere's and coat with sour cream. Roll filets in a mixture of crushed onion rings and seasoned bread crumbs, mixed half and half. Make a stuffing using cheese and shrimp or crabmeat. Roll up stuffing in fillet and secure with toothpick. Put a pat of butter or margarine on top of each fillet. Place fillets in baking dish and pour white wine along edge of pan to keep it from sticking and taste good. Bake at 350 degrees for 30 -35 minutes.

CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE

• 2 lb. Catfish Fillets
• Salt
• Black Pepper
• 2 oz Hot Pepper Sauce
• 1 1/2 c Strawberry Preserves
• 1/2 c Red Wine Vinegar
• 1 tbsp. Soy Sauce
• 1/4 c Seafood Cocktail Sauce
• 1 Clove Garlic, minced
• 2 tsp. Horseradish
• 3/4 cup Cornmeal
• 3/4 cup Flour
• 1/2 c Safflower Oil
• Fresh Strawberries
• Parsley Sprigs, optional

Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick & Delicious Cajun Cooking

CRISPY PECAN CATFISH

• 1 1/2 lb. Catfish filets
• 1 c Milk
• 2 c Yellow cornmeal
• 1 tsp. Tabasco
• 1/2 tsp. Salt
• 1/4 lb. (1 stick) unsalted butter
• 1/4 c Vegetable oil
• 1 c Chopped pecans
• 1 c Chopped parsley
• 1/2 c Freshly squeezed lemon juice

WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 Tbsp. of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately.

AUNT KIZZY'S BACK PORCH CATFISH

1/2 cup yellow or white cornmeal
1/2 cup flour
1 1/2 teaspoons seasoned salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon seafood seasoning, optional (Old Bay brand seafood seasoning is preferred)
4 to 6 (4-to 8-ounce) catfish filets
Peanut oil for deep frying

* Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.

* Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.

Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.
4 to 6 servings.

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