Grilled Cajun Bass
INGREDIENTS:

: 2 pounds of bass fillets
: 1.4 cup melted butter
: salt and pepper to taste
: ½ tsp. Cajun splice
: ¼ tsp. onion salt
: ¼ tsp. paprika
: ¼ tsp. garlic salt


PREPARATION:

1. Preheat barbecue grill or prepare open fire.
2. Lay the bass fillets flat on aluminum foil. (do not overlap the bass fillets)
3. Baste bass fillets with flour.
4. Sprinkle remaining ingredients evenly over fillets.
5. Wrap heavy-duty aluminum foil around the bass, making a sealed cooking bag.
6. Make sure to seal tightly so no steam escapes.
7. Place bag on grill and cook for 7 to 10 minutes. (do not flip) Use caution when removing foil.





Cajun Fried Catfish

INGREDIENTS:

: 1 lb catfish fillets, cut into serving size pieces
: 1 egg
: ½ can of beer
: 2 tbsp. mustard
: 1 cup milk, divided
: Tabasco sauce
: 2 cups cornmeal
: cayenne pepper
: salt and pepper


PREPARATION:

1. In a shallow dish, place the catfish. Pour ½ cup milk over the fillets and allow to sit for at least 15
  minutes.
2. In a bowl, beat the egg until smooth. Add the beer, mustard. ½ cup of milk and Tabasco sauce to taste.
3. In another bowl, mix the cornmeal, cayenne pepper and salt and pepper to your taste (remember, the
  hotter the better).
4. Remove the fillets from the milk and dip in the egg/beer mixture. Immediately toss with the dry mix and
  fry in hot grease until golden brown.
5. Drain on paper towels.



Blackened Stripper

INGREDIENTS:

: 6 stripper fillets about ( ½ to ¾ pound each), skinned
: 2 cups unsalted butter
: ½ cup fresh lemon juice
: 2 tbsp. dried thyme
: 2 tbsp. dried basil
: 1 ½ tbsp. coarse ground black pepper
: 2 tsp. red pepper flakes
: chopped fresh parsley (garnish)
: lemon wedges


PREPARATION:

1. Melt the butter in a medium-size sauce pan. Stir in the lemon juice, thyme, basil, black pepper,
  red pepper, and the salt. Cook over low heat for 10 minutes.
2. Remove from heat and pour into a shallow dish




3. Dip both sides of each fillet into the butter mixture to coat thoroughly. Place the fillets on a plate,
  Cover with plastic wrap, and refrigerate until cold, at least 1 hour. (the success of this technique
  Depends on having well-chilled fish and a very hot skillet. Be prepared for smoke).
4. Reserve any remaining butter mixture.
5. Heat a large cast-iron skillet over high heat until a drop of water sizzles in the pan. Place 2 fish
  Fillets in the skillet and cook quickly on each side to blacken, 1 to 2 minutes per side.
6. Repeat with remaining fillets.
7. When all the fillets are cooked, add any remaining butter mixture to the pan and scrape up the
  Browned bits stuck to the pan. Spoon over the fish fillets and garnish with parsley.
8. Serve immediately with lemon wedges.
  


Lemon Trout

INGREDIENTS:

: trout fillets
: concentrated lemon juice
: mayonnaise


PREPARATION:

1. Place the fillets in a shallow glass dish and cover with the lemon juice. Cover dish and let stand
  In refrigerator for at least 1 hour.
2. Put the fillets in a baking dish that’s been sprayed with non-sticking cooking spray. Spread a
  Generous amount of mayonnaise on the top of each fillet.
3. Bake at 300 degrees for 1 hour or until the fish flakes easily with a fork.