Blackened Catfish

Ingredients: • 3/4 lb. butter (3 sticks) • 1 tbsp. paprika • 2 1/2 tsp. salt • 1 tsp. onion powder • 1 tsp. garlic powder • 1 tsp. red pepper • 3/4 tsp. white pepper • 3/4 tsp. black pepper • 1/2 tsp. thyme • 1/2 tsp. oregano • 8-10 oz. catfish fillets, 1/2 inch thick Preparation: • Mix all seasoning together • Melt butter in large skillet very, very hot. Combine fish in melted butter, then coat heavily with seasoning. Put into hot skillet. Pour little butter on top of fish (careful butter may flare up). Cook uncovered until scorched; turn fish and pour more butter until fish is done, about 2 more minutes . Repeat with remaining fish. Serve piping hot with melted butter on side. • Caution - this method of cooking produces intense smoke. I suggest you cook outside on gas grill • This is a great recipe for just about all kinds of fish

Louisiana Catfish

Ingredients: • 1 cup finely chopped onion • 1 cup chopped parsley • 2 tablespoons olive oil or peanut oil • 1 tablespoon finely chopped garlic • 4 cups peeled and chopped fresh tomatoes • Ground red pepper, to taste • Salt, to taste • 2 cups burgundy wine • 1 tablespoon soy sauce • 4 (5-8 oz.) catfish fillets, lightly seasoned with salt and pepper Preparation: • Place onions and parsley in oil and sauté 3-5 minutes. Add garlic and then the rest of the ingredients except catfish fillets. Cook until the onions are translucent, about 10 minutes. On medium-hot grill place fillets, skin side up, for 3 minutes. Turn and cook 2 minutes more. Place in aluminum foil and place on grill-safe pan on grill and top with sauce. Close top on grill and cook 10 minutes.

Classic Fried Catfish

Ingredients: • 3/4 yellow cornmeal • 1/4 cup flour • 2 teaspoons salt • 1 teaspoon cayenne pepper • 1/4 teaspoon garlic powder • 4 catfish fillets or whole catfish • vegetable oil Preparation: • Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12 in. skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes, depending on size. Remove and drain on paper towels