MONICA PERRY
BOISE, IDAHO
I tuck catfish
“nuggets” and a
convenient coleslaw
mix into tortillas
with tasty results.
The fish gets a
slight kick from the
Creole seasoning.
weeknight
catfish wraps
11⁄ 2 cups coleslaw mix
2 tablespoons finely chopped
onion
1⁄ 8 teaspoon pepper
1 teaspoon Creole or Cajun
seasoning, divided
1⁄ 4 cup coleslaw salad dressing
2 tablespoons pancake mix
1⁄ 2 pound catfish fillets, cut into
2-inch pieces
1 teaspoon canola oil
4 flour tortillas ( 6 inches), warmed
[ 1] In a small bowl, combine the coleslaw mix,
onion, pepper and 1⁄ 4 teaspoon seasoning. Stir
in dressing. Cover and refrigerate for at least
30 minutes.
[ 2] In a resealable plastic bag, combine the
pancake mix and remaining seasoning. Add
fish and toss to coat. In a small skillet, cook
fish in oil over medium heat for 6 minutes or
until lightly browned on each side and fish
flakes easily with a fork. Spoon coleslaw
mixture onto tortillas; top with fish and roll
up. Yield: 2 servings.
veggie-topped
fillets
JOAN SHIRLEY
TREGO, MONTANA
These easy-to-prepare fillets are baked in a mild
tomato-flavored sauce.
4 walleye or sole fillets ( 6 ounces
each)
3⁄ 4 teaspoon salt, divided
1⁄ 8 teaspoon pepper
11⁄ 2 cups V8 juice
1⁄ 2 cup chopped celery
1⁄ 2 cup chopped onion
1⁄ 4 cup chopped green pepper
1 tablespoon lemon juice
HUNTING & FISHING COOKBOOK
WEEKNIGHT CATFISH WRAPS
