Greg's Catfish LouisianeSource:  Greg Mixson



4 catfish fillets (2 to 2 1/2 lbs)

1/4 tsp sea salt (table salt would do)

1/4 tsp pepper

1 tsp JGM mix

1 large egg, lightly beaten

1 cup milk

1/2 cup all-purpose flour

Vegetable oil (Canola oil also works)

1 (14 oz) can quartered artichoke hearts, drained

1 cup sliced fresh mushrooms

1/4 cup butter, melted

1/3 cup sliced almonds, toasted

1 tsp Worcestershire sauce

1 tsp lemon juice

1 tsp white wine vinegar



Sprinkle fillets with salt, pepper, and JGM mix.  Combine 

egg and milk in a shallow bowl, mixing well.  Dip fillets 

in milk mixture and dredge in flour.

Pour oil to depth of 2 inches into a large cast iron skillet, 

or dutch oven; heat to 350 degrees.

Fry fillets in 2 batches in hot oil 5 minutes or until golden, 

turning to brown both sides.  Drain on paper towels.  Remove 

to a serving platter, and keep warm.

Cook artichoke hearts and mushrooms in butter in a large 

skillet over medium-high heat, stirring gently, until mushrooms 

are tender.  Add almonds and remaining 3 ingredients; cook one 

minute.  Spoon over fish; serve immediately.  

Yield:  4 servings.