Fine Fish


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Golden Catfish Fillets

3 eggs

¾ cup all-purpose flour

¾ cup cornmeal 

1 tsp. garlic powder

½ tsp. salt

½ tsp. pepper

5 (4 to 8 oz.) catfish fillets

Oil for frying

In a shallow bowl, beat eggs until foamy. In another shallow bowl, combine flour, cornmeal and seasonings. Dip fillets in eggs, then coat with cornmeal mixture. Heat ½ inch of oil in a large skillet; fry fish over medium-high heat for 3 to 4 minutes on each side or until fish flake easily with a fork. Yields 6 to 8 servings. Kathy Gingerich, Clark, Mo.

Catfish Chip Fry

1 (4 oz.) package potato chips, crushed to about 1 cup

¼ tsp. garlic salt

1⁄3 cup butter, melted

2 to 2 ½ lbs. catfish (fillet)

½ cup shortening

Combine crushed chips and garlic salt in a shallow pan. Dip fish fillets into melted butter and coat with chips. Preheat 10-inch skillet, uncovered with shortening over medium heat for 3 minutes. Add fish fillets and brown on both sides. Cover and reduce heat to low. Simmer for 30 minutes. Remove cover and fry five more minutes. Yields 4 servings. Rose Mary Petersheim, Clark, Mo. 

Golden Fish Fry

¼ cup flour

1 tsp. paprika

1 tsp. salt

Dash of pepper

2 lbs. fillets (catfish or fish of choice)

¾ cup butter

1 cup almonds, thinly sliced

¼ cup lemon juice

¼ cup parsley, chopped 

Combine flour, paprika, salt and pepper in a shallow pan. Coat the fillets evenly with mixture. Preheat 10-inch skillet with ½ cup of butter, over medium-low heat until butter is completely melted and bubbly. Add fillets and sauté 4 to 5 minutes per side or until fish flakes. Melt remaining ¼ cup butter in skillet. Add almonds and sauté until browned. Add lemon juice and parsley. Pour over fish. Yields 6 to 8 servings. Mari Petersheim, Clark, Mo.

Crispy Fried Catfish

2 cups self-rising cornmeal

1 tbls. garlic powder

1 tbls. dried parsley

6 (8 oz.) farm-raised catfish fillets

1 cup buttermilk

1 tsp. salt

2 tsp. ground black pepper

2 tsp. ground red pepper (if desired)

Vegetable oil

Combine cornmeal, garlic powder and parsley in a shallow dish. Dip catfish in buttermilk allowing excess to drip off; sprinkle with salt and peppers and dredge in cornmeal mixture. Pour 2 inches of oil into an electric skillet or Dutch oven; heat to 375°. Fry fillets two at a time for 3 to 4 minutes or until they float. Drain fillets on paper towels. Serve immediately. Yields 6 servings. Kristy Blanchard, Sheldon, Mo. 

Baked Catfish

3 to 4 lbs. dressed catfish

1 ½ tsp. salt

4 tbls. butter

3 slices bacon

Clean, wash and dry the catfish. Rub the inside of fish with salt. Place catfish in a greased baking pan. Brush with melted butter and lay slices of bacon over the top of fish. Bake at 350° for 40 to 60 minutes or until fish flakes easily with a fork. If fish seems dry during baking, baste occasionally with drippings or butter. Serve immediately on hot platter. Yields 6 servings. Martha Powell, Centralia, Mo.

Catfish Stew

1 (3 lb.) catfish, dressed

2 slices bacon, chopped

1 cup corn

1 cup tomato juice

½ medium onion, chopped

Place catfish in kettle. Cover fish with salted water; add bacon. Boil gently until fish flakes easily. Remove fish, reserving stock. Add corn, tomato juice and onion to reserved stock. Remove bones from fish flake. Return fish to stock. Cook over low-heat until thickened; stirring constantly. Yields 4 servings. Ida Shetler, Madison, Mo.

Oven-Fried Catfish

2 lbs. catfish fillets

1 tbls. salt

½ cup milk

1 cup dry bread crumbs

¼ cup butter or margarine, melted

Heat oven to 500° If fillets are large, cut into serving pieces. Stir salt into milk. Dip fish into milk, then coat with bread crumbs. Place in a well-greased, 13x9x2-inch baking pan. Pour melted butter or margarine over fish. Place pan on rack that is slightly above middle of oven. Bake uncovered for 10 to 12 minutes or until fish flakes easily with a fork. Yields 6 servings. Dortha Strack, Cape Girardeau, Mo. 

Fish for One

¼ lb. fish fillet

½ tbls. butter

1 tsp. lemon juice



Arrange fish on glass serving plate, dot with butter. Sprinkle fish with lemon juice and season with salt and pepper as desired. Cover with plastic wrap. Cook in microwave oven covered, on full power, for 1 to 2 minutes or until fish flakes easily with fork. Remove excess liquid using paper towels. Yield 1 servings. Ella Shetler, Madison, Mo. 

Pan-Fried Catfish

1 ½ to 2 lbs. catfish 

1 egg, slightly beaten

½ cup milk

¼ cup flour

¼ cup cornmeal

½ tsp. salt

¼ tsp. black pepper

1 tsp. taco seasoning (optional)

Cut fish into serving-size pieces. In a small mixing bowl, combine milk with beaten egg. In another bowl, mix dry ingredients. Dip fish into milk mixture, then into dry mixture. Fry in pre-heated skillet, with ¼ cup oil. Fry 8 to 10 minutes on each side. Yields 6 to 8 servings. Mrs. Henry Yoder, Clark, Mo.

Fort Knox Fish Fillets

½ cup butter

¼ cup flour

2 ¼ tsp. salt

¼ tsp. nutmeg

¾ tsp. dry mustard

1 ½ cups milk

1 ½ tsp. lemon juice

1 (4 oz.) cup shredded cheese

2 to 3 lbs. fish fillets (your choice, fresh or thawed)

In a 1-quart sauce pan, melt butter over medium-low heat. Stir in flour, salt, nutmeg and mustard until smooth. Add milk gradually, stirring until thickened. Add lemon juice and cheese. Stir until cheese is melted; remove from heat. Place fish fillets into buttered 10-inch skillet or 13x9-inch baking pan. Pour cheese sauce evenly over fish. Bake uncovered in preheated 350° oven for 45 to 55 minutes. Yields 4 to 5 servings. Liz Petersheim, Clark, Mo. 


This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.


Potatoes recipes will be featured in the September issue of Today’s Farmer.
To be eligible for consideration, your recipe must be received by April 12, 2013. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:

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