Caught some fish? Here are some recipes to try

With many people either working from home or laid off during this pandemic, more homecooked meals are being prepared on a regular basis.
Taking a break from home chores can also mean a fishing trip to a local river or bayou.
Here are a few recipes to consider:

BAKED FISH WITH BACON STUFFING
3 cups soft bread crumbs
1 Tbsp. bacon drippings
¼ cup onion, finely chopped
¼ cup diced bacon, cooked
2 Tbsp. lemon juice
2 Tbsp. water
Seasonings
2 lbs. dressed fish
Soft butter or margarine
Lemon wedges
Mix together bread crumbs, bacon drippings, onion, bacon, lemon juice, water and seasonings, to create stuffing.
Place stuffing lightly in cavity of fish; do not skewer.
Spread butter on bottom of baking pan, place fish on top of butter.
Bake in a 400 degree oven 40 minutes or until fish flakes easily.

FISH COURTBOUILLION
5 lbs. catfish, cut into large pieces
¼ cup water
Salt
Black pepper
Red pepper
3 Tbsp. oil
2 cloves garlic, minced
1 bunch parsley, chopped
1 large bay leaf
2 Tbsp. flour
¼ tsp. thyme
3 ribs celery, chopped
2 slices lemon
1 bunch green onions, chopped
1½ cans tomato sauce
1 large bell pepper, chopped
Rub pieces of fish with salt, black pepper and red pepper.
Put oil in heavy, cold pot. Arrange layer of fish on bottom.
Mix together bell pepper, garlic, celery, onion and parsley. Sprinkle over fish.
Sprinkle a tablespoon of flour over vegetables and cover with half of the tomato sauce.
Repeat with a layer of fish, a layer of vegetables, a tablespoon of flour and the remaining tomato sauce.
Add thyme, bay leaf, lemon and water.
Place pot on very low fire and cook slowly one hour or until tender. Shake pot often to keep from sticking; do not stir.
When cooked, season to taste.

BAKED REDFISH
1 large redfish
Salt
Pepper
4 Tbsp. chopped celery
3½ cups stewing tomatoes
1 tsp. mustard
1 tsp. catsup
Oil
1 cup chopped onion
2 Tbsp. chopped bell pepper
3 cloves garlic, minced
2 Tbsp. Worcestershire sauce
1 pint water
Season fish with salt and pepper.
Place small amount of oil in skillet. Add onions; cook until wilted.
Combine remaining ingredients with water. Cover and simmer about two hours.
Place fish in baking dish. Pour cooked sauce over fish.
Bake at 350 degrees 40 to 50 minutes. Serve with rice.

CATFISH GUMBO
1 cup roux
¼ bell pepper, chopped
2 green onions, chopped
Salt
Pepper
1 onion, chopped
1 rib celery, chopped
1 Tbsp. minced parsley
1 large catfish
In deep soup pot, add roux and about two quarts cold water. Stir until mixed while heating over medium-high heat.
Add chopped green onions, bell pepper, celery, onion and parsley.
Season with salt, black pepper and red pepper.
Bring to boil; reduce heat to medium and allow to cook one hour.
Remove bones from catfish.
Cut catfish into small chunks and add to gumbo. Boil only until catfish is tender.
Serve with rice.

FRIED SAC AU LAIT
Sac au lait
Salt
Prepared mustard
½ cup flour
Cooking oil
Hot sauce
Black pepper
Lemon juice
1 cup cornmeal
In small bowl, mix hot sauce, salt and pepper. Rub on fish.
Mix prepared mustard and lemon juice. Rub on fish, inside and outside.
Put cornmeal and flour in brown paper bag. Shake bag to mix.
Place fish into bag and shake until coated.
Place coated fish into hot oil and fry until done. Drain on paper towels.
FISH IN A PACKAGE
4 fillets any fish
Salt
Red pepper
Black pepper
Basil
Paprika
Lemon
Dried parsley
1 large bell pepper, sliced
1 large onion, sliced in strips
4 to 6 whole baby carrots
1 pack fresh mushrooms, sliced
1 can chicken broth
4 Tbsp. light soy sauce
Season fish with salt, red pepper, black pepper, basil, paprika, lemon and dried parsley.
Divide and place seasoned fish fillets on four pieces of aluminum foil and form foil into a bowl.
Add bell pepper, onion, carrots and mushrooms to each foil package.
Divide the chicken broth and soy sauce between the foil packs.
Fold foil so it forms a tightly sealed package. Place on a tray.
Cook in a 350 F oven until cooked.
Serve in foil package.
Serves 4.

LEMON BAKED CATFISH FILLETS
2 lbs. catfish fillets
Dijon mustard
Hot sauce
Salt
Granulated garlic (not powder)
Lemon herb seasoning (not lemon pepper)
Butter
Butter flavored non-stick spray
1 medium white onion, finely diced
Lemon and green onions, for garnish
Water for gravy
Preheat oven to 350 F.
Clean catfish fillets under running water.
Baste fish with mustard. Place in zip lock bag and refrigerate until ready to cook.
Before cooking, bring fish to room temperature.
Spray one-inch deep pan with non-stick spray.
Season both sides of fillets with garlic powder. Season lightly with salt and generously with lemon herb seasoning.
Melt butter in baking pan.
Add onions to butter and sauté until onions turn brown.
Add fish and bake until slightly brown. Baste with butter sauce.
Add hot sauce to taste.
After fish is baked and still in pan, add a small amount of water to make a sauce.
Stir until a thin brown gravy is created.
Serves 4.