California Catfish Salad
A refreshing salad for a hot summer day.

1 pound catfish fillets, cooked and cut in bite-size pieces
2 medium tomatoes, coarsely chopped
1 avocado, cubed
1/3 cup chopped green onions
1/4 cup pitted and sliced green olives
1/2 cup Lawry's Classic White Wine Vinaigrette with Chardonnay 
7 cups torn lettuce

In medium bowl, combine fish, tomatoes, avocado, onions and olives. Add White Wine Vinaigrette with Chardonnay; toss. Chill 1 hour. Remove from refrigerator and toss with lettuce.

Makes 4 servings

Prep time: 20 minutes
Chill time: 1 hour

Lemon Catfish Bake
Lemon and dill, the perfect flavor for fish fillets.

1 1/2 pounds catfish fillets, cut in 4 pieces
3/4 cup Lawry's Lemon Pepper Marinade with Lemon Juice
1/4 cup dry bread crumbs
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Lemon Pepper 
1/2 teaspoon dried dill Paprika
4 lemon slices (garnish)

In re-sealable plastic bag, combine catfish fillets and Lemon Pepper Marinade with Lemon Juice; seal bag. Marinate 1 hour in refrigerator. In pie plate, combine bread crumbs, Seasoned Salt, Lemon Pepper and dill. Remove fish from marinade; shake off excess liquid. Dredge fish in bread crumb mixture. Place in greased 12x8x2-inch baking dish. Sprinkle lightly with paprika. Bake, uncovered, in 350¡F oven 25 to 30 minutes or until fish just begins to flake.

Makes 4 servings

HINT: Any type of fish fillets may be substituted. 

Prep time: 10 minutes Marinate time: 1 hour
Cook time: 30 minutes

Sautéed Catfish with Walnut Coating
A breading that is something different, something special.

2/3 cup finely chopped walnuts
1/3 cup fine, dry bread crumbs
1 tablespoon chopped parsley
1 tablespoon Lawry's Seasoned Salt
1 teaspoon Lawry's Lemon Pepper 
1 to 1 1/2 pounds catfish fillets, cut in 4 pieces
1 egg, beaten
2 tablespoons vegetable oil

In shallow baking dish, combine walnuts, bread crumbs, parsley, Seasoned Salt and Lemon Pepper. Pat fillets dry. In another shallow dish, add egg. Dip fillets in egg, then dredge in walnut mixture. In large skillet, heat oil over medium heat until hot. Cook 2 fillets at a time until golden brown on both sides, about 5 minutes each side, or until fish just begins to flake. Remove to warm platter. Repeat with remaining fillets, adding oil if necessary.

Makes 4 servings

VARIATION: Replace walnuts with finely chopped pecans.

Prep time: 20 minutes
Cook time: 20 minutes

Southern-Style Catfish
Golden and crisp outside, succulent inside.

1 1/2 pounds catfish fillets, cut in 4 pieces
1/2 cup yellow cornmeal
1 tablespoon Lawry's Seasoned Salt
1/4 teaspoon Lawry's Seasoned Pepper
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1/2 cup flour
1/3 cup vegetable oil

In shallow dish, combine cornmeal, Seasoned Salt, Seasoned Pepper and cayenne pepper. Dip fish in buttermilk, shake off excess buttermilk and dredge in flour. Dip again in buttermilk, then dredge in seasoned cornmeal. In large heavy skillet (cast iron is best), heat oil over medium-high heat until hot; fry fish about 5 minutes each side, depending on thickness, or until fish just begins to flake.

Makes 4 servings

HINT: Coat fish ahead of time; then place on tray and refrigerate until ready to fry.

Prep time: 20 minutes
Cook time: 20 minutes