Catfish

Ugly, but delicious.

Don't let its looks fool you, catfish are delicious. The trick, however, is to get them while they are still kind of small because big catfish sometimes (but not always) taste sort of muddy.

Herb Baked Catfish

2 lb. catfish fillets
1 med. crushed garlic clove
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 tbsp. chopped parsley
2 tbsp. melted margarine
1/2 tsp. pepper
3/4 tsp. paprika
1/2 tsp. dried basil
2 tbsp. lemon juice

Preheat the oven to 350°. Stir the garlic into the melted margarine. Use this mixture to cover the bottom of a 13 x 8 (or so) baking pan. Next, mix the salt, pepper, paprika, thyme, oregano, and basil. Sprinkle this mix on both sides of the fish. Place the fish in the pan, drizzle with lemon juice, and bake for 15 to 18 minutes.

Lemon Baked Catfish

1 lb. catfish filets (about 4 pieces)
2 tbsp. butter, melted
2 tbsp. lemon juice
1/4 c. dry bread crumbs
3/4 tsp. lemon pepper seasoning
1/2 tsp. seasoned salt
1/4 tsp. dill weed

Preheat the oven to 350°. In a shallow bowl, combine the lemon juice and butter. Set this aside. In another shallow bowl, combine the bread crumbs, lemon pepper. seasoning, salt, and dill. Dunk the filets in the margarine mix then roll them in the bread crumbs. Place the fish in an ungreased 13 x 8 (or so) baking pan and bake uncovered for 25 to 30 minutes. The catfish is done when it is flakey.