Our favorite way is my wife's "Cajun Catfish" (my apology to all the real Coonass chefs out there).

Skin and fillet. Fry in butter with "Cajun seasoning" from local restaturant supply store (you can tell already it has authentic N'awlins flavor, can't you?).

It may not be real bayou gourmet, but it's good.

I am very interested in other recipes.

"Live like you'll die tomorrow, but manage your grass like you'll live forever."
-S. M. Stirling
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