Ty Fredrickson’s Catfish and Trout Recipes

Whole Asian Catfish
1/2 Whole cleaned Catfish
2 tbls sliced fresh Ginger
1 tbls Sliced fresh Garlic
¼ cup Soy Sauce
½ tsp Crushed Chilies
1 cup Flour
Salt & Peper

8 Qt Fryer with Vegetable Oil @ 350
Put four slices on each side of fish and put a slice of Ginger and Garlic in each slice. Roll in seasoned flour. Cook for 8-10 minutes.

Take Soy Sauce with Crushed Chil1/2 ies and remaining Garlic and Ginger. Bring to a boil for 10 seconds.
Serve with deep fried fish.

Bronzed Trout with Shrimp on Cajun Pasta
8 oz Trout Filet
¼ lb of 2630 Shrimp (Raw/Peeled)
2 Tbls Blackening Spice
2 Tbls Chopped Green Onion
1 Tbls Chopped Parsley
1 cup Diced fresh Tomatoes
8 oz Chorizo Sausage (Raw)
4 cups Cooked Pasta (Spaghetti)
1 small can V8 Juice

In a sauté pan on high heat:
Add sausage cook for 2 minutes.
Remove sausage, leave oil.
Add Shrimp and Trout that have been dusted with Cajun Spice. Cook for 2 minutes, turn over.
Add Tomatoes and ½ Green Onions.
Return Sausage to pan. Cook for 2 additional minutes. Pour in ½ V8 juice and Pasta. Bring to temperature.
Toss in Parsley, rest of the Green Onions.
Serve topped with Parmesan Cheese.

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