Skillet Grilled Catfish

1/4 to 1/2 cup all-purpose flour
1/4 to 1/2 cup cornmeal
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon white pepper
1/4 to 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper
1/4 cup butter
4 catfish fillets

In a large resealable bag, combine the first 9 ingredients. Mix wellAdd fish one at a time, shake to coat. Place a large cast-iron skillet on the grill rack over med. high heat.

Melt butter in skillet and add fish. Grill covered for 6 to 8 mins. on each side or until fish flakes easily with a fork. Remove skillet from grill (be careful) and place on a heat proof surface.

Note: It might be worth it to throw some hickory chips in the fire too.
(Just a thought that crossed my mind after I posted this recipe)


Jalapeno Potato Salad

6 med. Red potatoes, peeled and cubed
2 Celery ribs, chopped
2 Hard boiled eggs, chopped
1/4 cup chopped Onion
2 Jalapeno peppers, seeded and chopped
1/4 cup Mayonnaise
3 tablespoons Spicy Brown Mustard
3 teaspoons Hot Pepper Sauce (or to taste)
1/4 teaspoon ground Cumin
1/4 teaspoon Black Pepper
Salt to taste

Place potatoes in a large pan and cover with water. Bring to a boil and add salt. Reduce heat, cover and cook for 10 to 15 mins. or until tender. ( don't over cook) Drain and cool to room temperature.

In a large bowl, combine potatoes, celery, eggs, onion and jalapenos.

In a small bowl, combine the mayo, mustard, hot pepper sauce, cumin, and pepper. Mix well. Pour over potato mixture and toss gently to coat. Cover and refrigerate overnight.