JOPLIN, Mo. — August is National Catfish Month. While we probably won’t have a big celebration with balloons and confetti, it is a good time to look at the best ways to cook fish.

I’ve always told my daughter, Sarah, that the reason I think she is so smart is because I ate fish almost every day during my pregnancy. Although it might not be true that it was the fish that made her smart, it is true that I ate a lot of fish. I don’t remember exactly what species of fish it was that I found so tasty, but it was probably crappie or bass, because that’s what my husband, Chris, spent most of his time setting his sights on.

My favorite way of preparing it? Simmering or poaching it in water with soy sauce. I was lucky I didn’t swell up like a toad from all the sodium in the soy sauce, but fish fixed that way was always my first choice for dinner. It’s funny that I ate fish so much during that period and haven’t fixed it that way again for over 30 years.

Poaching is probably the least popular way to cook fish, following baking, frying and grilling. No matter how you are cooking the fish, 10 minutes per inch of thickness is a good rule of thumb for doneness, as is checking for fish that flakes easily with a fork. Be careful not to overcook or undercook it by keeping an eye on the fish during the cooking process.

Let’s talk about baking. When baking fish, it’s a good idea to add a little liquid to the pan to ensure moist fish. Choose water, milk, lemon, lime, orange juice or a little stock. Coat the fish with flour or bread crumbs to protect the flesh, or wrap it in foil for steaming. When I bake fish, I roll it in fine cracker crumbs, sprinkle it with some lemon pepper, then drizzle with butter. It cooks beautifully in just a few minutes. If you are baking fillets that are thicker in the middle, roll the sides under a little to even out the thickness. Broiling about four to six inches from the heat source is another oven idea. You won’t need to turn thinner cuts, which means there’s a better chance of your fish staying in one piece.

It’s hard to beat fried fish served with fried potatoes and onions, all fixed in seasoned cast-iron skillets. That combination sounds good anytime of the day. Frying fish is perfect for preparing whitefish because they are lean and can benefit from the extra oil. Not so with tuna or salmon, which are better grilled or broiled. The 10-minute-per-inch rule still applies, but most of your fillets will not be that thick, so 3 to 4 minutes on each side should be about right, or 4 to 6 minutes if the fish is deep-fat fried.

Grilling on direct heat is perfect for fish. The high heat will sear the fish and keep it firm and easier to turn. When grilling fish, salmon, halibut or tuna are your best bet as they are not as delicate as some fish. Brush the cooking surface with cooking oil and/or brush the fish with oil to help prevent sticking or cook the fish wrapped in foil on the grill. A grill basket, grill tray or wood plank are also available for grilling fish. If using a basket or tray, be sure to spray the basket with vegetable oil and remove the fish from the basket as soon as it comes off the grill to avoid sticking.

There are also fish preparation directions that aren’t as widely used as the previous three. Steaming fish over stock gives the fish a wonderful flavor and is about the easiest preparation available. Slow cooker recipes for fish will usually call for 1-inch pieces to be added during the last half-hour. Rotating fish in the microwave will also give surprising results. Everyone seems to have their favorite way of preparing fish, and while mine is fried, I’m going to give the poaching approach another try. Hopefully I can remind myself of why, at one time, I was obsessed with fish.

For tasty catfish, try the baked catfish nuggets recipe. With a good mix of herbs, you can expect to hear “oohs” and “ahhs” for these little gems. The bacon and tater breakfast will serve about six people or give you plenty of leftovers. The cobbler is begging for a scoop of vanilla ice cream to finish it off. Choose Granny Smith or Jonathan apples to get the best results from this recipe. Both of these recipes are from the “Slow Cooker Cookbook.” Instead of spraying the slow cooker, be sure to use a slow cooker liner for easy clean-up. Have a wonderful week and happy eating.



Baked catfish nuggets

1 pound catfish nuggets

Garlic pepper, to taste

1 beaten egg white

1 tablespoon lemon juice

1 cup bread crumbs

1 tablespoon chopped fresh or dried dill

1 tablespoon chopped fresh or dried basil

1/2 teaspoon oregano leaves

Salt, to taste

Rinse catfish and sprinkle with garlic pepper. Mix egg white and lemon juice; set aside. Mix bread crumbs, dill, basil and oregano and spread on a dish. Dip nuggets in egg mixture to coat, then roll in bread crumb mixture. Place on cookie sheet sprayed with vegetable oil and lightly spray fish with vegetable oil. Bake at 400 degrees for 12 to 15 minutes or until lightly browned and thickest part of the nuggets flake easily with fork.

 

Bacon and tater tot breakfast

1 (1 pound) package frozen Tater Tots

1/2 pound diced Canadian bacon

2 onions, chopped

1 1/2 cups shredded Cheddar cheese

1/4 cup grated Parmesan cheese

6 eggs

1/2 cup milk

2 teaspoons flour

Salt and pepper to taste

Layer ingredients in a 4 to 5-quart slow cooker in order; one third of the tater tots, bacon, onions and cheeses. Repeat layers two more times, ending with cheeses. In a medium bowl, combine eggs, milk and flour and beat with whisk until combined. Season with salt and pepper. Pour mixture over layers. Cover and cook on low for 6 to 8 hours.

 

Cobbler

2 cups peeled, sliced tart apples

2 cups granola cereal

1 teaspoon cinnamon

1/4 cup honey

2 tablespoons melted butter

Spray inside of 3 to 4-quart slow cooker with vegetable spray. Combine apples, cereal and cinnamon in slow cooker and mix well. Stir together honey and butter and drizzle over apple mixture. Mix gently. Cover and cook on low for 5 to 7 hours or until apples are tender.



Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, MO 64802.Ê