Honey Tilapia

1 egg
2 t. honey
1-2 c. crushed crackers
1-1.5 lbs fish (tilapia, walleye...)
canola oil
lemon, parsley, tartar or other sauces, as desired

Beat egg with honey in one bowl. Crackers in another (with salt, if needed). Dip fish in egg, then crackers.

Cook in a skillet for 3-5 minutes per side, over medium heat or until golden and fish flakes easily.

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!

Baked Salmon with Herbs

Ingredients:

- 3 tablespoons butter, melted
- 2.5 cups soft bread crumbs
- 4 garlic cloves, minced (or equivalent dried garlic)
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (2 lb) salmon fillet

Directions:

Preheat oven to 350 degrees. Line a 10x15" pan with foil, then coat with nonstick cooking spray.

In a bowl, combine the melted butter, bread crumbs, garlic, Parmesan cheese, parsley, thyme, rosemary, salt, and pepper. Toss to coat evenly.

Place salmon in the prepared pan. Spray with nonstick cooking spray and pat with bread crumb mixture. Bake uncovered for 25-30 minutes, the internal temperature reaches 135-140F, and the fish flakes easily with a fork.

Pretzel Catfish

 Most people think this is a really good recipe for fish. Becky thinks this is a tolerable way to ingest fish. With that resounding recommendation, we hope you enjoy Pretzel Catfish!

Ingredients:

- 1 lb fresh or frozen catfish fillets, about 1/2 inch thick
- 1 egg, beaten
- 3 tablespoons Dijon-style mustard
- 1 tablespoon milk
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1 cup coarsely crushed pretzels (about 2 cups pretzels)
- 2 tablespoons cooking oil
- thin lemon slices, if desired

Directions:

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut into 4 serving-size pieces, if necessary.

In a shallow bowl, combine the egg, mustard, milk, and pepper. Beat with a whisk or fork until smooth.

Place flour in another shallow bowl.

Place the crushed pretzels in a third shallow bowl.

Coat both sides of the fillets with flour, then dip fillets into the mustard mixture, then coat with pretzels.

In a large skillet, cook the fish in hot oil over medium heat for 3-4 minutes per side or until golden and fish flakes easily when tested with a fork. Reduce heat as necessary to prevent burning.

If desired, serve with lemon slices.