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Fried Catfish – Cajun Style by Rob Mottice
Squeeze the juice from a fresh lemon onto both sides of the filets.

Blend 1 cup of pancake mix with 2 cups of flour into a gallon size baggie.

Sprinkle to taste with the seasoning Spike (the Hot and Spicy Blend) into this mix and shake.

Add one filet at a time and shake.

Remove it when completely covered and place into a preheated skillet with butter.

Cook at a medium-high heat 5 minutes on each side (filet thickness dictates total cooking time).

Do not over cook, but just long enough until large flakey chunks can be easily pulled off the filet with a fork.

Baked Catfish – On the Barbeque Grill by Rob Mottice
Place a filet onto a piece of heavy duty aluminum foil.
Squeeze the juice from a fresh lime onto one side of the filet.
Lightly sprinkle the spices of marjoram, tarragon and thyme onto the same side as the lime juice.
Cut some green onion stalks into small pieces and sprinkle onto the same side.
Place 1 small pat of butter and 2 to 3 pieces of a small sliced tomato (preferably Roma) onto the same side.
Wrap tightly and place onto a pre-heated barbeque grill of medium-high temperature.
Cook 5 minutes on each side for 20 minutes.
Check for doneness after 20 minutes – large flakey chunks can be easily pulled off the filet with a fork.

Cajun Style Catfish
6 catfish fillets 1/2 lb. unsalted butter, melted
1 Tbs. sweet paprika 2 1/2 tsp. salt
3/4 tsp. black pepper 1 tsp.onion powder
1/2 tsp.dried thyme leaves 1 tsp.garlic powder
1/2 tsp.marjoram

Start the grill. In a small bowl, combine seasoning ingredients. Dip fillets in melted butter, then sprinkle seasoning mix on both sides. Place each fillet on an 18 X 18 inch section of heavy-duty aluminum foil. Add a tablespoon of butter on top of each fillet and wrap in foil square. When fire coals are white, place wrapped fish on the grill about 6 inches above the heat. Cook for 10-15 minutes, or until the fish flakes easily. Serve with lemon wedges. Serves: 6