Classic Pan Fried Catfish

A hit for any gathering. Plan on some time standing over the stove avoiding hot oil splatters but well worth it!

INGREDIENTS:
Catfish fillets (fresh is better!)
All purpose flour
Corn Meal
Salt
Pepper
Jalapeno or other chili spice powder
Powdered pumpkin seeds

Vegetable oil (at least one cup)
Egg
Milk

Place wax paper on a baking sheet. Mix egg and milk in one container. Mix everything else in another container.

I included no measurements on the coating mix. Flour to corn meal ratio is about 1-1. Use other spices to taste. Pumpkin seeds are optional but can add some nice texture to the coating.

Heat oil in pan. Use enough oil to fill the pan about 1/3 - 1/2 up the side of the pan. Cast iron pans are the best. Make sure the oil is hot but not smoking.

Dip fish fillets in egg/milk then dredge in coating mixture. You can do all the pieces and place them on the wax paper. By the time you finish, the oil should be nice and hot.

Cook the fish in batches about 2 - 3 pieces at a time. Depending on the thickness, you will need about 3 minutes per side. Remove fish and drain on paper towels.

You can keep the fish hot in the oven if you like until all the pieces are cooked.

Make your favorite tartar sauce (or buy some) and enjoy!

Sole Parmesan (Similar To Macaroni Grill)

INGREDIENTS:
4 thin sole or orange roughy filets
1/2 cup all-purpose flour
2 tablespoons margarine or butter
8 green onions, thinly sliced
2 tbsp lemon pepper spice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup dry white wine
3 tablespoons lemon juice
1 cup Parmesan cheese, grated

DIRECTIONS:
Heat oven to 375 degrees.
Mix flour, salt, pepper, and lemon pepper seasoning in shallow dish.
Coat fish fillets with flour mixture and set aside.
Melt margarine in ovenproof skillet over medium heat.
Cook onions until crisp-tender (about 10 minutes).
Add fish and cook uncovered 4 minutes.
Turn and cook another 4 minutes.
Sprinkle with salt and pepper.
Pour wine and lemon juice into skillet.
Sprinkle with cheese and bake uncovered 15 minutes.

Makes 4 Servings
Serve with a side of pasta and your choice of vegetable.

Original recipe found at: http://www.recipelink.com/mf/14/11388

Calamari Steaks - SUPERB!

This recipe provided, hands-down, the most fantastic Calamari steak eating experience of my entire life including all the restaurant recipes I have tried. I would make this again in a heartbeat and the Calamari was even from frozen not fresh. So....here goes!

Makes 2 steaks. Just increase the recipe accordingly for more.

INGREDIENTS:
2 TBSP olive oil
6 TBSP all purpose flour
1/2 cup Parmesan (the real stuff...not the "sawdust in a can" stuff)
Black pepper (just a tad)
1 egg (large)
1 TBSP water
2 Calamari Steaks (frozen ok but thaw before using)

DIRECTIONS:
Heat oil in heavy skilled until hot but not smoking (medium-high heat). A good test if the oil is ready is to flick a drop of water on it. If ready, the water will pop. If not, it will sit on the oil.

Stir together flour, cheese, pepper, add some salt if you like, in a bowl (big enough to fit one steak in, flat). In another bowl (also big enough to fit one steak), mix the egg with the water.

Dredge one steak through the flour mixture, gently shake off excess, then dip heavily in egg mixture. Place in hot skillet and saute, turning, about 2 minutes per side or until fish is white and not pink all the way through.

Dredge and cook the second steak the same way.

These steaks were moist and tasty enough to eat with nothing on them. But, if you want a nice, light sauce, add some butter and lemon juice and capers to the skillet after the last steak is cooked. Pour off any fat first. Lower the heat and cook until the butter melts then pour over the steaks. Enjoy!!

Thank you to epicurious.com for the foundation of this recipe...