RECIPES BY K. Ann Karr
Using all of Charlie’s quality seafood
-Eight, 5-6 catfish fillets, skin removed
-1 cup milk
-2 eggs whipped
-4 cups all purpose flour
-1 cup cornmeal
-Old Bay Seasoning
-Oil for frying
Heat oil in deep frying pan. Mix milk and whipped eggs to make wash. Add salt and Old Bay Seasoning in bowl with flour and cornmeal. Take fillets and put through wash. Dredge through flour and cornmeal mixture and drop into hot oil. Deep fry each fillet for 6-8 minutes until golden brown. Remove and drain on paper towels. Serve hot with lemon wedges and Gourmet Tartar Sauce or Cocktail Sauce.
-1 lb Shrimp, cleaned, deviened, tails removed, sliced in small pieces
-1 cup fresh squeezed lime juice
-1 cup thinly sliced seeded cucumber, chopped
-1 cup seeded finely chopped red or green tomato
-½ cup chopped fresh cilantro
-½ cup finely chopped red onion
-1 serrano or jalapeno pepper, seeded and minced (serrano will make spicier)
-1 fresh avocado, cut and cubed into small pieces
-kosher or sea salt, for seasoning
Put chopped shrimp in a bowl and pour ½ cup of lime juice to cover. Cover container with wrap and refrigerate 1 ½ hours. Lime juice will cook the shrimp.
Add chopped red or green tomato, add chopped cilantro, add chopped red onion, add minced chilis and refrigerate another 2 hours.
Add chopped avocado, cucumber, and remainder of lime juice. Mix and refrigerate until serving. Add salt to taste. Serve.