From hook to table... Fish on!

Oven Baked Catfish

 4  whole Catfish fillets
 non-stick cooking spray
 1 cup lemon juice
 lemon pepper
 season salt
 1 Lemon (sliced)
 2 stick's of butter
 aluminum foil


Take 4 piece's of aluminum foil and spray each piece with non-stick cooking spray.  Place 1 Catfish fillet on each piece of foil.  Brush each fillet with lemon juice.  Sprinkle on lemon pepper and season salt on each fillet.  Slice Lemon into 8 slice's, laying 2 slice's of lemon on top of each Catfish fillet.  Slice the 2 stick's of butter in half giving you 4 piece's.  Place 1/2 stick of butter in each foil packet.  Wrap and fold Catfish fillet with the foil, making small packets.  Place all 4 packets on a cookie sheet and cook in the oven at 350 degrees for 25 minutes. Open Packet and enjoy your Catfish right in the packet.

 Yields : 4 Servings                                      Enjoy!

Grilled Citrus Salmon

4  Salmon Steaks
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange juice
1  tablespoon dried parsley
1/2 teaspoon lemon pepper

Spray grill with non-stick spray or cover grill with foil which ever you prefer.  In a medium size bowl, add lemon juice, lime juice, orange juice, dried parsley and lemon pepper.  Mix well.  Place Salmon steak on grill over medium heat.  Once Salmon steaks are on the grill, brush with citrus mix turning Salmon a couple times as they cook and brushing as you turn.  Cook until Salmon becomes flaky.  Its best to use a spatula when turning the Salmon.

 Yields : 4 Servings                                     Enjoy!

Fried Pan Fish

2 pounds fish fillets (Bluegills)
1 stick of butter
1 cup canola cooking oil
4 eggs
2 cups flour
1 cup corn meal
1 teaspoon pepper

1 teaspoon season salt

In a 1 gallon Ziplock bag add flour, cornmeal, pepper and season salt.  Seal bag and shake to mix ingredients.  In a very large bowl add 4 eggs and stir until eggs are creamy.  Add the 2 pounds of fish fillets to egg mix stirring to coat all the fillets.  After coating fillets, place all of them in the Ziplock baggie.  Once all fillets are in the baggie, seal and shake, coating the fillets in the flour/cornmeal mix.  In a large skillet over medium heat, add 1 stick of butter and the 1 cup of canola oil.  Heat until butter is melted.  Remove fish fillets from baggie mixture and place in skillet cooking on both sides til fillets are golden brown.  Remove and Enjoy!