Shannon's Cookbook

I didn't really follow a recipe for any of this, just tossing together what I like. When I asked my fiancé what sauce he wanted, he said he wanted mustard and sour cream. I made up a sauce with regular mustard, sour cream and some steak seasoning. It was very tasty and went well with the fish and potatoes. Batter 1/2 cup plain flour ½ cup cornmeal Cajun seasoning 1 egg, beaten lightly ½ cup buttermilk milk fresh lemon juice Mix buttermilk with lemon juice and Cajun seasoning. Marinate fillets one hour. Remove and dry on paper towels. Mix the flour and cornmeal with Cajun seasoning in a wide flat bowl. Mix one egg with a splash of milk. Fish 1 lb. fish (I used fresh perch) Heat 1/4-inch of oil in a large frying pan. Dip fillets in egg wash, then in flour/cornmeal mixture. Fry until golden brown, about 5 minutes per side. Drain on paper towel. Roasted Potatoes 6 small new potatoes, halved olive oil your favorite seasonings (I used steak seasoning) Toss potatoes and the rest. Bake at

1 c. buttermilk 1 T. cajun seasoning (or to taste) 1 t. cajun mustard 1 T. hot sauce (optional) 1-2 lbs. catfish fillet 1 c. flour 1/2 - 1 c. corn meal Vegetable oil Remoulade (recipe follows) Mix buttermilk, seasoning, mustard and hot sauce. Check for taste. Marinate fish 2-8 hours. Mix flour and corn meal. (You can also add more cajun seasoning to the breading if you like). Dredge fillets in flour mix and fry in oil til nice and crispy. Drain on a rack over paper towel. Serve with remoulade or hot sauce. Or both, as I do. Remoulade 1 cup mayo 2 T green onion, minced 1 clove garlic, minced 1 t. horseradish 2 T. cajun mustard (or other spicy mustard) 3 T. ketchup 1 t. hot sauce 1 t. worcestershire 2 T. fresh lemon juice pinch of salt and cayenne 1 T. oil Blend all ingredients, let sit in the fridge at least an hour before serving. Taste and adjust as desired. Served with coleslaw and cornbread. (I like it with homemade macaroni and cheese too). Yum! Variation: you can use all flour if