Beer-Battered trout with Tartar Sauce	From Food&Wine.com 1 cup mayonnaise 1 tbsp. Dijon mustard 1 chopped scallion including green top 1 1/2 tsp. lemon juice 2 tbsp. chopped dilled gherkins Add Tony Chachere's 1 tbsp. chopped capers 2 tbsp. chopped fresh parsley salt fresh-ground black pepper cooking oil, for frying (approximately 1 quart) 1 cup flour 1 egg, beaten to mix 1 cup beer 2 pounds trout fillets, cut into approximately 1 1/2-by-3-inch pieces 1. In a medium bowl, combine mayonnaise, mustard, scallion, lemon juice, gherkins, capers, parsley, and a pinch each of salt and pepper. Heat the oven to 200°. Cover a baking sheet with paper towels and top with a rack. 2. In a medium pot, heat 3 inches of oil to approximately 365°. Meanwhile, in a medium bowl, combine the flour with 1/2 teaspoon salt. Whisk in the egg. Add the beer slowly, whisking. 3. Dip the pieces of trout, a few at a time, in the batter, and then put them in the oil. Cook until fish is done and crust is light brown, about 4 minutes for 3/4-inch thick fillets. Remove fish with tongs and put the pieces on the rack to drain. Sprinkle salt over the hot fish and put the baking sheet in the oven. Repeat in batches with the remaining fish. Serve with tartar sauce. For a crackling crisp coating, fry the trout in small batches. Too many pieces in the pot cool the oil, and the fish comes out soggy and greasy instead of great.
Fried Fish	3/4 cup yellow cornmeal 1/4 cup all-purpose flour Add Tony Chachere's 2 tsp. salt 1 tsp. cayenne pepper 1/4 tsp garlic powder 4 whole prepared catfish Vegetable oil Combine cornmeal, Tony's, flour, salt, cayenne pepper and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 °F. Add catfish in single layer and fry for about 5 or 6 minutes until golden brown. Remove and drain on paper towels.
sac-a-lait	sack of milk Cajun "sac-a-lait" Crappie white perch" 4 "sac-a-lait" fillets (about 10 inches long) 2 tsp. butter Add Tony Chachere's 1 pinch cayenne pepper 3 tsp. sweet paprika 3 oz. cognac 1 cup heavy cream 4 tsp. brown sugar 4 cloves crushed garlic 1 tsp. cornstarch 1 tsp. ground or fresh thyme 1 tsp. ground or fresh basil 1 tsp. ground or fresh parsley Combine Tony's , thyme, basil, parsley, cayenne pepper, garlic and paprika and sprinkle over fish. Melt butter in the sauté pan and add fish, cooking until soft (about 2 minutes per side). Remove fish and add brown sugar to pan. Add more butter and return the fish to the pan once the sugar is melted. This will glaze the fish and finish cooking them. Move fish to serving plate and deglaze sauté pan with cognac immediately, adding butter and heavy cream once cognac is boiling. Take the pan off the burner to add cognac, as alcohol will flame if the pan is too hot. Reduce by 25 percent. Combine a small portion of liquid with cornstarch and add to sauce. Allow sauce to boil for about one minute. Pour sauce over fish and garnish with fresh parsley or fruit. Preparation time is about 7 minutes.