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Fall Canopy, Minnesota

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Featured Recipes

Garlic-Fried Catfish

Ingredients:

1 cup flour
1/2 cup buttermilk cornmeal
1/2 tsp. garlic powder
1/2 tsp. pepper
Salt
1/2 cup milk
2 cups vegetable oil
1 lb. fresh catfish fillets

In large mixing bowl, combine flour, cornmeal, garlic powder, pepper and salt; mix well. Place milk in separate bowl. In heavy skillet, heat oil over medium-high heat until hot. Slice fillets lengthwise in half; dip in milk. Dredge fillets in flour mixture; tap lightly to remove excess flour. Fry fillets until golden brown. Drain on paper towel.
Lance Poole
Lithia Springs, GA

Grilled Catfish with Mango Salsa

Ingredients:
4 catfish fillets
2 tsp. olive oil
1 tsp. garlic salt
1/2 tsp. pepper
1/4 tsp. cayenne
Heat grill. Rinse fillets and pat dry. Brush each with 1/2 teaspoon oil. In large mixing bowl, combine garlic salt, pepper and cayenne; mix well. Sprinkle 1/2 teaspoon of mixture on rounded side of fillet. Grill over hot coals, rounded side down 3 to 4 minutes. Turn fillets over and grill an additional 3 to 4 minutes or until fish flakes easily when tested with a fork. Serve with mango salsa.
Mango Salsa
1 cup peeled, diced, mango
1 cup peeled, diced, papaya
1 Tbsp. minced green onion
1 Tbsp. minced red jalapeno pepper
2 Tbsp. fresh lime juice
1 Tbsp. honey
In large mixing bowl, combine mango, papaya, onion, pepper, juice and honey; mix well. Let sit at room temperature 20 minutes before serving.
Robert Patrick Black
Scranton, PA