dry ingredients. Dredge fish in mustard mixture.

Coat well and shake off excess. Then dip in large

pot lid and coat with dry ingredients. Fry until golden

brown, about 6 minutes on a side. Drain on )paper

towels and serve with lemon wedges.

BIG BAD BASS CAKES

medium bass halves

cups diced potatoes

eggs

1/2 tsp salt

tbs margarine

/2 tsp pepper

/2 tsp red pepper

/4 tsp lemon juice

/2 tsp Tobasco sauce

/2 cups olive oil

GEEZER CATFISH OF THE

ORIENT

catfish fillets

green pepper, thin sliced

medium onions, thin sliced

celery stalks 2 carrots

sticks margarine

Chop bass into small pieces. Boil diced potatoes

until soft, drain, and mash. Add all ingredients

except bass and blend until well mixed. Add bass

and mix lightly. Heat olive oil in large skillet and

drop mixture by tablespoon into skillet. Turn once.

When both sides are browned, serve hot.

Cajun seasoning

red pepper

teriyaki sauce

sprinkle of ginger

Slice celery and carrots into 1in chunks at a 45

degree angle. Melt 1 stick of margarine in large

skillet over low flame. Season fillets to taste with dry

ingredients and spread in single layer in skillet. Sear

both sides of fillets, then remove and coat with

teriyaki sauce. Set aside. Melt remaining margarine

and add veggies. Add pepper and teriyaki sauce to

taste and cook until veggies are crisp-tender. Stir

constantly. Return fillets to skillet, gently stir, cover

and reduce heat. Cook until fish is white and flaky.

Serve over long grained brown rice.

BASS MELT SUPREME

cups bass, cooked and flaked

/2 cups cucumber, finely chopped

tbs radish, chopped

tbs mayonnaise

tbs sour cream

tsp salt

/4 tsp pepper

tsp onion powder

tomatoes, sliced thinly

6 rye bread slices, toasted

Swiss cheese slices

ROMA CATFISH PARMESAN

In medium pot, mix fish, cucumber, radish, mayo,

sour cream, salt, pepper, and onion powder. Place

tomato slices on half the bread slices. Divide bass

mixture evenly between the bread slices and spread

to edges. Top with Swiss cheese and rest of bread

slices. Grill until cheese melts.

catfish fillets

cup Italian bread crumbs

cup grated parmesan cheese

tbs parsley flakes

tsp paprika

tsp oregano

tsp basil

/2 tsp ground pepper

CAJUN CATFISH

1 cup milk

tbs olive oil

catfish fillets

cups yellow mustard

eggs, beaten

tbs Tobasco sauce

cup each white and yellow cornmeal

cup flour

tbs Cajun seasoning

tbs red pepper

Preheat Dutch oven to 450 degrees. Lightly grease

large pot lid. In gallon zip-lock bag, combine dry

ingredients, close and shake to mix well. Pour milk

in large pot and dip fillets then shake one at a time in

coating bag. Arrange fillets in large pot lid and

drizzle olive oil on top of fish. Bake 8-10 minutes.

cup Italian bread crumbs

tsp salt

tsp each garlic powder & paprika

lemon wedges

In large skillet, heat 1in olive oil to just below

smoking. In medium pot, combine mustard, eggs,

and Tobasco. In large pot lid, combine remaining

The Geezer Cookbook

-- 56 --

Dwayne Pritchett