Fish Fry... with two sauces for dipping!

Thanks to my brother Charlie, I am stocked up on catfish once again. 

He is my main source, and why not? He brought in this 42 pounder!

I have already baked some in the oven with onion and lemon. (my favorite way to bake fish) So now on to frying some! 

Easy Fish Fry

• Fish... catfish, cut into nuggets
• Oil for frying
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 cup flour
• 1/2 cup yellow cornmeal

Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in the flour mixture and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats.

I didn't have any relish for the tartar sauce,

so I just left it out. It was still very tasty!

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

Tartar Sauce

1 cup mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced onion (optional)

1/4 teaspoon garlic powder

2 tablespoons lemon juice 

salt and pepper to taste

In a small bowl, mix ingredients together. Season to taste with salt and pepper.

Baked Fish with Meyer Lemons

This recipe is wonderful! Even kids will love this flavor. I don't like a strong fishy taste, so this is perfect! It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 fish fillets per person
Talapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt & Pepper, to taste
2 yellow onions, sliced
2 Meyer Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the Flour, Salt & Pepper and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use about 1 cup of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 30 - 45 minutes or until fish is firm and flaky.

Top with lemon slices and bake!

Salmon with a Browned Butter Dill Sauce

Tonight, I wanted Salmon, and no one else here likes salmon! So, I made it special for myself!!! This is Salmon with a Browned Butter, Lemon Dill Sauce.On a funny note... The hubby ate half of my salmon... that he doesn't like! Humph! I guess it was pretty good then! But what do I know?!?! LOL

Browned Butter Dill Sauce

2 Tbsp Butter
1/4 tsp dill weed
1 1/2 tsp lemon juice
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

*You can substitute a little garlic powder.

Heat a frying pan, sprayed with cooking oil, to medium high heat. Salt both sides of the fish. Place salmon, skin side down, in the hot pan. Do not try to move the fish. It cooks pretty fast. When the skin releases from the pan, it's ready to turn. If you like the skin 'blackened' a little leave it a little longer before turning.

Remove the fish and plate it. De-glaze the frying pan with the lemon juice. Add the butter, dill, garlic. Let the butter brown a bit. (This happens pretty quickly in the hot pan, so watch it closely.) Add salt and pepper, to taste. Pour the sauce over the fish. Enjoy!

Easy Fish Fry... with two sauces for dipping!

Thanks to my brother Charlie, this is the first batch of three that I fried tonight!

Easy Fish Fry

• Fish... catfish, cut into nuggets
• Oil for frying
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 cup flour
• 1/2 cup yellow cornmeal

Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in the flour mixture and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats.

I didn't have any relish for the tartar sauce,

so I just left it out. It was still very tasty!

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

Tartar Sauce

1 cup mayonnaise

1 1/2 tablespoons sweet pickle relish

1 teaspoon minced onion (optional)

1/4 teaspoon garlic powder

2 teaspoons lemon juice 

salt and pepper to taste

In a small bowl, mix ingredients together. Season to taste with salt and pepper.

Baked Catfish and Hush Puppies

Even though it was a wet weekend, my guys found enough of a break in the weather to catch a couple of catfish...

This one was 20-25 lbs!

Elliott made a crawfish trap.

 So far he's only caught one, but, hey, he caught one!!!

Well, after the fish were cleaned and cut into fillets,
I baked it in Italian dressing, lemon and onion.
Click here for the Baked Fish Recipe

...and Hush Puppies!!!
Click here for the Hush Puppies Recipe

Salmon with Dill Sauce

Salmon with Dill Sauce

Dill Sauce

1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dill weed
1 1/2 tsp lemon juice
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

After chilling the sauce, heat a frying pan to medium high heat. Salt both sides of the fish. Place salmon, skin side down, in the hot pan. Do not try to move the fish. It cooks pretty fast. When the skin releases from the pan, it's ready to turn. If you like the skin 'blackened' a little, leave it a little longer before turning.

Pan Fried Tilapia with Dill Sauce

• Fish... catfish, brim, etc (This time I used Tilapia)
• 1/4 cup Oil for frying
• 1 tablespoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1 cup flour

Preheat oil in a shallow frying pan on medium-high heat. Mix flour and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in one at a time and carefully shake. Remove fish and fry until golden brown. It only takes a couple of minutes per side. Serve with Dill Sauce or Cocktail Sauce. I love both!

**One secret is for the pan and oil to be hot. This way the flour stays on the fish and it fries crisp rather than boiling in the oil and becoming soggy.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

I rounded out the meal with a Caesar Salad!

Fish Fry

I've been craving fried fish for a while now. When I took Craig to the hospital for his kidney stones, I saw a sign at the IGA (independent grocers association) announcing that they has Tilapia on sale. They were selling it frozen, individually wrapped (vacuum sealed) and by the 3 pound bags. I had to get a bag. I've already made 2 meals out of it (baked and fried), and I have enough left for another meal. In this picture... I had to go watch Elliott do a jump on his dirt bike, and Craig wasn't watching the temp... so they got a little brown, but they were very delicious, not burnt at all!!!

Easy Fish Fry

• Fish... catfish, brim, etc (This time I used Tilapia)
• Oil for frying
• 1 tablespoon salt
• 1 teaspoon garlic powder
• 1 teaspoon lemon pepper
• 1 cup flour
• 1/2 cup yellow cornmeal

Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in one at a time and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats.

My plate... with two sauces!

Cocktail Sauce

1 cup ketchup

2 tablespoons fresh lemon juice (about 1 small lemon)

2 tablespoons prepared horseradish

dash Worcestershire sauce

few drops hot sauce

salt to taste

Combine and blend all ingredients well.

Tartar Sauce

1 cup mayonnaise

1 tablespoon sweet pickle relish

1 tablespoon minced onion (optional)

1/4 teaspoon garlic powder

2 tablespoons lemon juice 

salt and pepper to taste

In a small bowl, mix ingredients together. Season to taste with salt and pepper.

Baked Fish with Lemon and Onion

This recipe is wonderful! Even kids will love this flavor. I don't like a strong fishy taste, so this is perfect! It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 fish fillets per person
Tilapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt & Pepper, to taste
2 yellow onions, sliced
2 Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the Flour, Salt & Pepper and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use about 1 cup of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 30 - 45 minutes or until fish is firm and flaky.

Ready for the oven... I didn't have any lemons

so I used lemon juice.

...after 30 minutes at 350 degrees.

The Hubby's plate...

 Mine!!! So much better with lemon slices.

I love to eat the baked lemons! YUM!!!

55 Gallon BOAT?!?!? There is a recipe in there somewhere! LOLOLOL

Well, the hubby said, "You better not!" So here goes! Hee Hee Hee!!!


My son has a knack for coming up with things out of nothing. More than that, he IS going to do it no matter how much you tell him that it will not work! Even more than that... He talks his Dad into trying it first! LOLOL

Son... I just don't see 

how this is gonna work!

It works like this Dad!!!

Trust me Dad!

He's buying it Mama!!!

NO, I am NOT!!!

Easy Fish Fry

• Fish... catfish, bream, etc
• Oil for frying
• 1 tablespoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon pepper
• 1 cup flour
• 1/2 cup yellow cornmeal

Mix flour, cornmeal and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in one at a time and carefully shake. Remove fish and fry in deep fryer set at 350 degrees until golden brown and fish floats.

~~~

To end the story... They went down to Sparkleberry and tried it out. When I got home from shopping Tuesday night, Craig was complaining that he was cold! I told him that it was NOT cold in the house! (That's another story... he's always cold!) He replied, "Yeah! But you didn't go swimmin' in the swamp!!!" Sorry, I had to laugh! He said "Elliott laughed too when his boat dumped me in the water!" LOL

Baked Fish

This is a recipe that I developed after studying the recipes of the Frugal Gourmet! How many remember Jeff Smith and his show on ETV back in the '80s? I loved his show and the way he cooked. I still refer to the two cookbooks I have... The Frugal Gourmet and The Frugal Gourmet Cooks With Wine. I was intrigued by the intro to his recipe Baked Fish in Vinegar Sauce. "This is actually fish in salad dressing, and it will startle the children in your house who claim that they don't like fish." Ok... I like fish, but I like it more for the sauce it's in or whatever concoction I've come up with to dip it in or slather on. After trying his recipe, which involves sauteing, chopping and mixing, I came up with short cut recipe that works great. It's simple and you don't have to go buy a bunch of spices that you might not keep in the pantry. It's a quick recipe to put together, leaving time for family and friends while it bakes... and it smells heavenly! You don't have to worry about the smell of fish filling your house!

2 or 3 pounds of your favorite fish fillets
Talapia, Bass, Catfish or Whitefish (all white meat fish will work)

Flour
Salt
2 yellow onions, sliced
2 Lemons, sliced thin
1 bottle Zesty Italian or Balsamic Vinaigrette salad dressing

Preheat oven to 350 degrees. Mix the flour and salt and dredge the fish. Place them in a shallow baking dish so they fit snug. Place lemon slices on the fish, then sprinkle with onions. Pour dressing over the fish (use 1 1/4 to 1 1/2 cups of dressing). You can add your favorite spice such as dill, basil or garlic to the dressing if you like... just taste it and adjust the flavor. The flour will bake with the dressing and thicken into a wonderful sauce! Bake fish uncovered for about 45 minutes or until fish is firm and flaky.

Salmon Patties

Some of you may have heard me say lately that I had never cooked or even had salmon patties. My Mama never cooked them that I know of, so in turn, I didn't think to try them. I just figured they weren't any good. Well, I've had a few foodie friends that have encouraged me and inspired me. So, I went on a mission today to come up with a salmon patty recipe and try it out. That is just what I did! They turned out great! (Craig ate seconds!) So, without further delay... here's the recipe!

Salmon Patties

1 - 15 oz can salmon
2 eggs, beaten
1 cup bread crumbs, Parmesan flavored
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
3 tbsp butter

Drain and de-bone the salmon. Break apart with a fork and add egg and seasoning. Add the bread crumbs 1/4 cup at the time just until the patties can be formed, but do not add too much as to make it dry. Heat the butter in a skillet over medium heat. Dredge the patties in bread crumbs and add to the skillet. Cook until golden brown on both sides.




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Baked Flounder Stuffed With Crabmeat

Tired of turkey and dressing or ham and potato salad? Here's a change up from the same ole, same ole holiday fare...

8 flounder fillets
1/2 pound fresh crabmeat, picked through for shells
1/4 cup green pepper, finely chopped
1/2 cup chopped celery
1/4 cup chopped onion
2 cloves minced garlic
1/4 cup oil
1 cup fine break crumbs
2 eggs, slightly beaten
1/2 teaspoon pepper
1 tablespoon chopped parsley
8 pats butter
8 teaspoons fresh lemon juice

Simmer peppers, onions, celery and garlic in oil until soft. Remove from heat. Add bread crumbs, eggs, pepper and parsley. Add crabmeat and toss with fork.

Place 3 tablespoons of stuffing into the middle of each fillet. Top each with a pat of butter and 1 teaspoon of lemon juice. Close ends of fillet over middle and insert toothpick. Place in greased baking dish and bake at 325 degrees for 30 minutes.

Judy's Catfish Stew

This is typical Judy Bradham Elliott!!! LOL

I found this recipe in Mama’s handwriting on a piece of torn notebook paper (about 2 inches) grocery list on one side…no title, and directions on the back. Click on the pictures for a clearer view, if you'd like! :-)  This is the only catfish stew recipe she had…but it works. It is perfection!

This is the grocery list for a dinner party...

                                               Catsup......... Bread.......... Bacon
                                               Mustard....... Drinks......... Butter
                                               Onions......... Coffee......... Sweets
                                               Butts Meat... Sugar
                                               Rice............. Cream
                                               Salt.............. Milk
                                               Pepper......... Eggs

Cook Butts Meat until almost done. Add cut up onion. Cook. Drain off grease. Add fish. Add catsup to cover fish real good. Add 2 tablespoons mustard. Add salt and pepper and one cup water. Don't stir. Twist pot. Simmer until done.

and on the back... instructions for the catfish stew.



Pan Fried Catfish with Creole Sauce served in a bed of Greens

This recipe has a lot of steps, but it is not as complicated as it sounds. Give it a try and I think that you'll find that it is well worth the time! Also, the sauce can be made the day before to save time.

For Creole Seafood Seasoning:
2 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoon dried oregano, crumbled

Combine all ingredients in a small bowl and store in airtight container.

For Creole Sauce:

2 tablespoons vegetable oil
3/4 cup diced onion
1/3 cup diced green bell pepper
1/2 cup diced celery
1 large garlic clove, minced
2 cups peeled, chopped ripe tomatoes
1 1/2 cups canned chicken broth
1/8 teaspoon paprika
1 small bay leaf
Dash Tabasco
1 tablespoon cornstarch dissolved in 1 tablespoon water
1/4 cup chopped scallions

Heat oil in a heavy large saucepan over medium-low heat. Add 3/4 cup diced onion, bell pepper, celery and garlic and cook until onion is translucent, stirring occasionally, about 10 minutes. Mix in tomatoes, broth, paprika, bay leaf and Tabasco and bring to boil. Reduce heat. Stir in dissolved cornstarch and simmer until sauce thickens, stirring constantly. Season with salt and pepper. Stir in scallions. Remove bay leaf. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Greens:

3 ounces bacon, chopped
1/2 cup chopped onion
8 cups torn, trimmed collards

Cook bacon in heavy large skillet over medium heat until fat is rendered. Add chopped onion and cook until bacon and onion are brown, stirring frequently, about 5 minutes. Add greens and stir until wilted, about 2 minutes. Season with salt and pepper. Keep warm.

Reheat Creole Sauce over medium-low heat.

For Fish:
2 pounds catfish fillets
Creole or Dijon mustard

Creole Seafood Seasoning

1 cup flour

1/2 cup corn meal

1 1/2 teaspoons Creole Seafood Seasoning
1/4 cup butter

Rub fish with mustard and seasoning. Put on a plate. Chill 1 hour.

Combine flour, corn meal and 1 1/2 teaspoons Creole Seafood Seasoning
on plate. Dredge fish in mixture, shaking off excess. Melt butter in heavy
large skillet over medium heat. Add fish and cook until golden brown and
cooked through, about 4 minutes per side.

Spread greens on plates. Top with fish. Spoon sauce over. Serve immediately with hot Hush Puppies.