Grilled Catfish
½ c. melted butter
½ tsp. garlic powder
½ tbsp. black pepper
½ tsp. blackened seasoning (optional)
½ tbsp. lemon pepper 20 catfish fillets
½ tsp. red pepper
1 ½ tsp. Season All
Mix butter and seasonings together. Brush one side of fish. Put unbuttered side down on grill; cook for 20-30 minutes or until white and flaky. Fish does not need to be turned while grilling. You may decrease black pepper if you do not want it so spicy.

Classic Fried Catfish from Superior
Take 5 lbs of 2-3 oz fillets and split them down the center of fillet. Take a 1lb. bag of Superior breading and coat split fillets in it. Heat your oil to 375 degrees. Fry catfish for 5 min. and 15 seconds. The Best! Tip: 1lb of Superior breading will coat 5 lbs of fish. Generally you may figure ½ lb of fish per person.

Catfish Allison
1 cup grated Parmesan cheese
½ cup butter
½ cup mayonnaise
6 green onion finely chopped
Dash of Tabasco
1 tsp. Worcestershire sauce
Salt and garlic pepper to taste
6-8 catfish fillets
Mix the first 6 ingredients together. Next poach fillets in lightly simmering water 4-5 minutes. Gently lift out and drain. Place on cookie sheet. Sprinkle with salt and pepper. Spoon sauce evenly over fillets. Broil 2-3 minutes or until brown.

Blackened Catfish
6 3-5 oz catfish fillets
1 tsp. oregano leaves
6 tbsp. butter
½ tsp. ground cumin
4 tsp. paprika
½ tsp. thyme leaves
2 tsp. garlic powder
¼ tsp. ground red pepper
1 tsp. salt
Heat large cast iron skillet over medium heat until very hot. Melt butter. Combine spices in shaker. Dip fillets in butter. Coat heavily with spices on both sides. Fry 4-5 minutes on a side or until blackened.