Catfish soup

What you need
3 pounds catfish fillets cut up
2 quarters cold water
1 sliced onion
1 chopped stalk of celery
1 cup milk
2 tablespoons butter
Salt and pepper
2 tablespoons parsley

What to do
Combine all ingredients into kettle and cook over slow heat. Stir occasionally and cook until fish flakes into pieces. Serve hot.

Panfish finger food

What you need:  
Fish fillets
Cream cheese
Shrimp sauce
Soda crackers

What you do: 
Cut fillets into strips.
Place in boiling water for one minute, drain and refrigerate.
Serve cold with shrimp sauce or cream cheese and crackers.

Spring perch fillets in the oven

What you need
2 pounds fresh perch
Lemon pepper
Bread crumbs
1 tsp seasoned salt

What to do
Preheat oven to 350 degrees.
Line shallow baking pan with aluminum foil.
Spray baking Pam on foil and place fillets skin side down.
Shake lemon pepper and seasoned salt over fillets.
Bake fillets for 6-12 minutes until flesh is just firm.

Oven-fried bullheads

What you need
Soft lard or cooking oil
Salt and pepper
Pam original spray

What you do
Rub cleaned bullheads with soft lard or cooking oil.
Cover with light sifting flour on all sides.
Place on a Pam greased cookie sheet.
Bake quickly at 400 degrees.

Sunday supper shrimp salad bowl

What you need
2 1/2 cups cooked shrimp, cleaned and halved
1 cup cooked peas
1/2 cup chopped celery
2 hard cooked eggs, sliced
1 small cucumber, pared, scored and sliced thin
1 small head lettuce, shredded
French dressing

What you do
Have ingredients chilled and combine all except French dressing in a salad bowl.
Add dressing and toss until salad is lightly coated with dressing.
Garnish top with a few whole shrimp.