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CATFISH ALMONDINE
4 6-8 ounce fillets
1/2 cup flour
1/3 cup oil
1/2 cup butter {do not substitute}
2/3 cup silvered almonds
salt and pepper
1 lemon, thinly sliced
1 teaspoon chopped parsley
Dry fillets thoroughly, salt and pepper each, and coat lightly with flour. saute in oil five to seven minutes until golden brown, turning carefully, and then cook for the same time on the other side. Remove catfish to a heated platter.

Add butter to pan, and stir almonds to toast. {If desired, 1/2 cup cream may be added to toast almonds in pan. Heat just to boiling point before spooning over fish}. Spoon over fish, and garnish with lemon slices.

BROILING TIPS
Place catfish on a preheated, lightly oiled broiler rack. Broil four inches from heat source, according to 10 Minute Rule, turning once during cooking and basting frequently. Research indicates that broiled fish retains more protein and other nutrients then baked, pan-fried or poached fish.

BLACKENED CAJUN CATFISH
6 catfish fillets
1/2 pound unsalted butter, melted.{Do not substitute}

SEASONING MIX:
1 tablespoon paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
Preheat heavy skillet on outdoor grill at least 10 minutes until a white ash forms in skillet bottom. thoroughly combine seasoning in a small bowl. Dip fillets in melted butter so both sides are well-coated. Sprinkle seasoning generously and evenly on both sides of fillets, patting in with hand. Place in hot skillet. Cook two to three minutes on each side until charred. Serve with fresh lemon juice.

SMOKED CATFISH DIP
3/4 pound smoked catfish
1 package {8 ounces} soft, light cream cheese
2 tablespoons lemon juice
1/4 teaspoon garlic powder
2 tablespoons milk
Flake fish and combine with all other ingredients. Makes two cups of dip and is delicious served with chips, crackers or raw vegetables.