Fried Catfish Po'boy with Remoulade Sauce

Remoulade Sauce:
- 1 cup prepared mayonnaise
- 1 tablespoon minced celery (or just use celery salt for the salt)
- 1 tablespoon minced onions (equivalent dried is better)
- 1/2 teaspoon minced garlic (equivalent dried is better)
- 2 tablespoons chopped green onions (optional)
- 1 tablespoon pickle relish
- 3 tablespoons ketchup
- 1 tablespoon Creole mustard (or any variety of mustard)
- 1 teaspoon crystal hot sauce or Sriracha
- salt and pepper, to taste

In a mixing bowl, combine all ingredients. Mix until incorporated. Season with salt and pepper. Refrigerate until chilled, about 15 minutes, so the flavors will marry.

Creole Seasoning: 
- 2 1/2 teaspoons paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon dried leaf oregano
- 1 teaspoon dried thyme

Combine all ingredients thoroughly. Store in an airtight container.

Southern Fried Catfish: 
- 2 pounds catfish fillets (or tilapia or similar fish)
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon cayenne
- 1 egg
- 1 tablespoon milk
- Sriracha sauce (to taste) 
- 1 cup yellow cornmeal
- Creole seasoning (1 teaspoon or more, to taste)
- vegetable, canola, or peanut oil for frying (or cooking with coconut oil works really well)

Pat the fish dry with paper towels. To keep the fish from curling up as they fry, score the fish with a small sharp knife, making 2-3 diagonal slashes about 1-2" apart, about 2" long and 1/8" deep.

Make 3 bowls:
1) Flour, salt, black pepper, and cayenne
2) Egg, milk, and Sriracha
3) Cornmeal, Creole seasoning

Dip the fish in these bowls, in this order.

In a heavy large skillet, heat about 1/2" of oil (or just enough to make sure the pan doesn't get dry) to about 350F (medium heat on our stove). Fry the fillets, several at a time, until golden brown (about 4 minutes per side). Drain on paper towels.

To serve: Enjoy on your favorite bread or sandwich rolls. Spread Remoulade on both sides, add catfish, lettuce, and tomatoes. Enjoy!

Potato Skins

Yum! 

Ingredients:

- 4 large baking potatoes, baked

- 3 tablespoons canola oil
- 1 tablespoon grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper

- 8 bacon strips, cooked and crumbled
- 1 1/2 cups (6 oz) shredded cheddar cheese

- 1/2 cup sour cream
- 4 green onions, sliced

Directions: 

Cut baked potatoes in half lengthwise. Scoop out pulp, leaving a 1/4" shell. Save pulp for another use. Place potato skins on a greased baking sheet.

In a small bowl, combine the canola oil, Parmesan cheese, salt, garlic powder, paprika, and pepper. Brush over both ides of the potato skins.

Bake at 475F for 7 minutes or until crisp. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until cheese is melted. Top with sour cream and onions. Serve immediately.

Shrimp Scampi

Ingredients:

- 3 to 4 garlic cloves, minced
- 1 to 4 tablespoons butter
- 1 to 4 tablespoons olive oil

- 1 lb uncooked medium shrimp, peeled and deveined
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon dried oregano

- 1/2 cup grated Parmesan cheese
- 1/4 cup dry bread crumbs
- 1/4 cup minced fresh parsley

- hot cooked angel hair pasta

Directions:

Use a 10" oven-proof skillet, or a regular frying pan and transfer to a baking dish when done with this step. Saute garlic in butter and oil until fragrant. Add the shrimp, lemon juice, pepper, and oregano. Cook and stir until shrimp turn pink. Sprinkle with Parmesan cheese, bread crumbs, and parsley.

Broil 6" from heat for 2-3 minutes, or until top is golden brown. Serve with pasta.