FISH

Classic Southern Fried Catfish

4 catfish fillets
2 cups vegetable oil, for frying
1 1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder

Rinse catfish fillets and do not dry. Preheat oil in a skillet or a deep fryer to 350°F.
Combine all dry ingredients in a large, resealable plastic bag and shake each fillet in it until coated with cornmeal.
Fry fillets in oil, rounded side down, for 3 to 4 minutes, then turn and cook another 3 to 4 minutes. Drain and then serve.
Makes 4 servings.


Cajun Fish

1 tablespoon vegetable oil
1 green bell pepper, seeded and diced
1/2 teaspoon dried oregano leaves
1 (10 3/4-ounce) can condensed tomato soup, undiluted
1/3 cup water
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 pound cod
Cooked rice for accompaniment
In a large skillet over medium heat, heat oil. Add diced green bell pepper and oregano; cook until tender-crisp, stirring often.
Add tomato soup, water, garlic powder, pepper, and cayenne pepper. Bring to a boil then add cod. Cover and cook over low heat for 5 minutes, or until the fish flakes easily.
Serve with the cooked rice.
Makes 4 servings.


Cajun Spicy Shrimp

1/4 cup butter
1/4 cup white wine
1 teaspoon garlic salt
1/2 teaspoon crushed rosemary
1/2 teaspoon paprika
1/2 teaspoon crushed oregano
1/4 teaspoon crushed basil
1 pound fresh shrimp (or flash frozen shrimp), peeled and deveined (thaw if flash frozen)
In a large skillet, melt butter; add white wine, garlic salt, rosemary, paprika, oregano and basil. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes.
Add the shrimp and cook, turning shrimp over until the shrimp turn pink, about 5 minutes.
Makes 4 servings.