Catfish fillets
 Yellow corn meal
 Salt and pepper
 Oil

   Put catfish fillets in cold water. Season corn meal with salt and pepper. Put fillets in corn meal and coat thoroughly. Fry in hot oil. Turn fish once. Drain on paper towels or brown bags.

 Serve with french fries, slaw, hushpuppies, lots of ketchup, tartar sauce, and lemons!

           Note: Fry whole catfish with corn meal and seasoning. Delicious!
 

 Pour peanut oil in an electric skillet until it is about 1/4 full. Preheat the skillet and oil to 400 degrees. Carefully place catfish filets in the hot oil. Turn the filets once during the cooking process. filets are done when a fork will easily poke through them.  Remove filets from skillet. Sprinkle with real bacon bits, jalepeno peppers, and chili powder. Melt Cheese Whiz in a microwave, and pour over filets. If you really like it hot, top with piquant sauce.
 
 
 

 1/4 cup butter
 1 cup thinly sliced celery
 1 Tbs. minced garlic
 1/2 tsp. chili powder
 1 can (14.5 oz) tomato wedges undrained
 1/2 cup water
 1 10 oz package okra, (thawed)
 1 cup chopped onion
 3/4 cup chopped green pepper
 1 Tbs. flour
 1 1/2 tsp. salt 1 can (8 oz) tomato sauce
 1 lb. catfish filets, cut in 1 1/2 inch chunks

 In a large saucepan, melt butter and sauté onion, celery, green pepper and garlic until tender. Combine flour with spices; stir into sautéed vegetables. Add tomato wedges, tomato sauce and water; bring to simmering stage. Add catfish and okra; cover and simmer for 30 - 45 minutes or until catfish flakes easily with fork. Serve with cooked rice.
 
 
 

 1 lb. Catfish filets
 1/2 Cup Soy Sauce
 2 Tbs. Lemon Juice
 1 Tsp. Worcestershire Sauce
 2 Cloves Garlic

 Mix all ingredients. Marinate fish overnight. Cook on grill or electric skillet.
 
 

 6 filets (cut in 1 inch squares)
 1 cup flour
 1 egg (beaten)
 1/2 cup sesame seed
 1/2 cup parmesan cheese

 Roll fish in flour, dip in egg, roll in sesame seed - parmesan mixture, deep fry.
 
 

      2 pounds catfish fillets
      1 cup lime juice (5-6 limes)
      3 cups mesquite or hickory wood chips
      1 large onion, sliced and separated into rings
      1 large sweet red or green pepper, cut into strips
      2 cloves garlic, minced     2 tablespoons butter or margarine
      1/2 teaspoon salt      1/4 teaspoon pepper
      8 flour or corn tortillas, warmed  Salsa, sour cream, guacamole, and lime wedges

 Place fish in a large plastic bag. Pour lime juice over fish. Seal bag and marinate in refrigerator for one hour (do not marinate longer; the acid in the lime juice will "cook" the fish). Soak wood chips in enough water to cover for 30-60 minutes. Drain the wood chips. In a covered grill, test coals for medium hot heat. Sprinkle wood chips over preheated coals. Lightly brush grill rack with cooking oil. Place catfish on grill rack. Cover and grill directly over medium hot coals about 5 minutes on each side or until fish flakes easily. Meanwhile, in a large skillet cook onion, red or green pepper, and garlic in butter or margarine until just tender. Stir in salt and pepper. Cut grilled catfish into chunks. Toss with onion mixture. Fill tortillas with catfish mixture.  Serve with salsa, sour cream, guacamole and lime wedges. Makes 4 servings.
 

      3 cups water
      1 pound catfish fillets
      12 ounces cream cheese, softened
      2 tablespoons mayonnaise    2 tablespoons Worcestershire sauce
      1 tablespoon lemon juice    dash garlic salt
      1 small onion, chopped    1 12 ounce bottle chili sauce
      parsley (optional)

 In a large skillet, bring water to a boil. Add catfish. Return to boil, reduce heat, cover and simmer gently for 5-7 minutes until fish flakes easily. Remove fish from water, cool slightly. Flake catfish; set aside. In a mixing bowl, stir together cream cheese, mayonnaise, Worcestershire sauce, lemon juice and garlic salt. Stir in chopped onion.

 To assemble, spread cheese mixture over bottom of a 12 inch plate or shallow serving bowl. Spread chili sauce over cheese layer. Top with cooked catfish. Garnish with parsley, if desired. Serve with sturdy crackers. Makes 12 servings.