Ingredients

• 6 catfish filets (fresh caught from your own pier:)
• Sprinkling of Cajun seasoning
• 6 tablespoons of jarred basil pesto
• Olive oil

Directions

Preheat oven to 400 degrees. Coat bottom of a baking dish with olive oil. Sprinkle each filet with seasoning. Spread top side of each filet with pesto. Place filets in baking dish.

Bake for about 15 to 20 minutes or until filets are just opaque.

Source: Clarion-Ledger – Jackson, Ms.

Ingredients

• 1 cup chopped onions
• 1/2 cup chopped bell pepper.
• 1 – 4 oz can sliced mushrooms, drained
• 3 tablespoons butter
• 2 – 10 oz. jars oysters, drain and reserve liquid
• 4 cups rice, cooked in chicken broth
• 1 cup cornbread stuffing
• 2 eggs, beaten
• 1 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

In a saucepan or large skillet cook onions, bell pepper and mushrooms in butter until tender crisp. Add oysters and cook until edges begin to curl. Remove from heat. Stir in remaining ingredients and 1/2 cup or more oyster liquid to make a moist dressing. Turn into a well-buttered shallow 3-quart baking dish. Cover and bake at 350 degrees for 20 minutes and then remove the cover and bake 15 minutes more.

Ingredients

• 280g/10oz thick salt cod
• 225/8oz floury potatoes
• butter and milk for potatoes
• 3 heaped tbsp finely chopped parsley
• 1 heaped tbsp finely chopped fresh mint
• freshly ground black pepper
• 3 eggs, separated
• 1 tbsp port (optional)
• oil, for deep frying

Directions

1. A day or two before you are making the fish cakes, put the cod to soak in cold water for 24-36 hours. Change the water four or five times during this time.
2. Drain the cod and rinse it well under cold running water. Cover with fresh water in a saucepan, bring to the boil and simmer for about 20 minutes or until the cod is soft.
3. While the cod is simmering, cook the potatoes in their skins, then peel and mash them with a little butter and milk.
4. When the cod is ready, drain it thoroughly and remove the skin and bones.
5. Shred the cod with a couple of forks. Add the creamed potatoes, parsley, mint, black pepper and egg yolks, and the port, if using.
6. Mix thoroughly. Whisk the egg whites until stiff, then fold into the cod mixture.
7. Take a lump of the mixture, about the size of a small egg, and mould it in your hand to make a torpedo shape.
8. Deep fry in very hot oil until crisp and brown all over. Drain on kitchen paper and serve hot.

Source: Two Fat Ladies

Ingredients

• 3 cups cold salmon
• 1 cup cream
• 2 T. butter
• 1 T. flour
• 1 egg
• pepper and salt to taste
• flour to roll croquettes in
• egg
• crumbs
• fat (for deep frying)

Directions

Flake the salmon into small pieces and make a white sauce from the butter, flour and cream. Cook until smooth and creamy, then add salmon and seasonings. Just before taking from the fire, add one well beaten egg and spread on a buttered plate. When quite cool, roll into small croquettes with flattened ends. Roll in flour, egg, crumbs and fry in deep fat.

Ingredients

• 2 medium eggplants (peeled and cut 1/2 inch slices)
• 2 quarts water
• 3 tablespoons butter
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 bunch green onions chopped
• 1/2 cup snipped parsley
• 1 1/2 lbs. boiled shrimp
• 1 cup bread crumbs soaked in water
• 1/2 teaspoon cayenne pepper
• 1 teaspoon thyme
• 1 tablespoon parmesan cheese
• 1/2 teaspoon salt
• 1 tomato diced

Directions

Soak eggplant in cold, salted water. Weigh down with a plate for 15 minutes. Drain and pat dry. Boil in 2 quarts water until tender 10-15 minutes. Drain, mash and set aside. Heat butter and saute onions, garlic and green onions until transparent. Add eggplant, shrimp, bread crumbs, parsley, salt and pepper and tomatoes. Blend over heat for 3 to 5 minutes. Pour into 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered for 25 minutes or until bubbly hot at 375 degrees.