MRS. W. D.
BAKER
STARKVILLE,
MISSISSIPPI
Mississippi is the
nation’s largest
producer of
farm-raised catfish.
My family loves this
dish and asks for it
often. One reason
I like it is it’s so
simple to prepare.
catfish parmesan
3⁄ 4 cup dry bread crumbs
3 tablespoons grated Parmesan
cheese
2 tablespoons chopped fresh
parsley
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon paprika
1⁄ 8 teaspoon each pepper, dried
oregano and basil
6 fresh or frozen catfish fillets
( 3 to 5 ounces each)
1⁄ 2 cup butter, melted
In a shallow bowl, combine the bread crumbs,
Parmesan cheese, parsley and seasonings.
Dip catfish in butter, then in crumb mixture.
Arrange in a greased 13-in. x 9-in. x 2-in.
baking dish. Bake, uncovered, at 375° for 20-
25 minutes or until fish flakes easily with a
fork. Yield: 6 servings.
bacon honey
walleye
LINDA NEUMANN
ALGONAC, MICHIGAN
The texture and flavor of the walleye is only enhanced by this recipe’s savory-sweet topping. It
takes only a few minutes to grill.
16 bacon strips, partially cooked
4 walleye fillets ( 21⁄ 2 pounds)
1 cup thinly sliced onion
1⁄ 4 cup butter, melted
2 tablespoons honey
1⁄ 2 teaspoon salt
1⁄ 4 teaspoon pepper
[ 1] Fold four 18-in. x 15-in. pieces of heavy-duty aluminum foil in half; fold up edges to
make pans about 12 in. x 7 in. Place four strips
of bacon in each foil pan; top each with a fillet and 1⁄ 4 cup onion. Drizzle with the butter
CATFISH PARMESAN
HUNTING & FISHING COOKBOOK
