Catfish with Cornmeal Breading

1 cup flour

2 eggs, lightly beaten

1/4 cup milk

1 teaspoon salt

1 cup yellow cornmeal

11/2 teaspoons celery salt

1/2 teaspoon paprika

1/4 teaspoon each: freshly ground pepper, dry mustard

3 pounds catfish fillets or steaks (Any firm-fleshed fish, such as cod, tilapia, lake or ocean perch will work)

Vegetable or peanut oil for frying

Lemon wedges, tartar sauce

Put flour in shallow dish. Combine eggs, milk and salt in another shallow dish. Combine cornmeal, celery salt, paprika, pepper and mustard in third shallow dish.

Lightly coat fish in flour. Dip in milk-egg wash. Coat with cornmeal mixture. Put breaded fish on paper towels on a baking sheet; refrigerate 30 minutes.

Heat oil to 375 degrees in a deep, heavy pan; heat oven to 300 degrees. Carefully add fish in batches to hot oil. Lower heat to medium-high; cook 3-4 minutes. Turn fish; cook until coating is golden brown and fish is firm and opaque. Remove fish; drain on paper towels or a wire rack placed over a baking sheet. Keep warm in oven. Serve with lemon wedges and tartar sauce. Makes 6 servings.

Adapted from a recipe from Cindy Silvestri of Burhop's Seafood in Illinois

Apple-Carrot Coleslaw

DRESSING

1 egg yolk

2 tablespoons sugar

2 teaspoons flour

1 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon ground red pepper

1/4 cup each: cider vinegar, whipping cream

1 tablespoon poppy seeds or celery seeds

2 teaspoons finely grated horseradish

SLAW

1 small head green cabbage, cored, shredded

1 small head red cabbage, cored, shredded

1/2 red onion, thinly sliced

1 large Granny Smith apple, cored, finely chopped

1 carrot, peeled, shredded

For dressing, heat water in the bottom pan of a double boiler to a gentle simmer. Combine egg yolk, sugar, flour, mustard, salt and red pepper in the top part of the double boiler off the heat; stir to blend. Whisk in the vinegar until there are no lumps. Place top part of double boiler over simmering water. Cook, stirring, 1 minute. Whisk in the cream; cook, stirring constantly, until the mixture thickens, about 3-4 minutes more. Remove from the heat; let cool to room temperature. Stir in the poppy seeds and horseradish; set aside.

For slaw, toss together cabbage, onion, apple and carrot in a large bowl. Pour dressing over; toss to coat well. Makes 10 servings.

Tartar Sauce

11/4 cups mayonnaise

1 tablespoon each, finely chopped: sweet pickles, capers, onion

1 tablespoon minced fresh chervil, parsley or dill

Combine, mix all ingredients.

Adapted from "The Fearless Frying Cookbook" by John Martin Taylor

Halibut with Herbed Breadcrumbs

8 slices fresh white bread

5 tablespoons melted butter

3 tablespoons chopped parsley

Salt and pepper, to taste

4 halibut fillets, about 8 ounces each

1 teaspoon chopped, roasted garlic

1/3 cup mayonnaise

Flour

2 tablespoons olive oil

To make breadcrumbs, place bread in food processor and pulse into crumbs. Add 3 tablespoons melted butter and pulse until moist. Remove from processor and fold in chopped parsley. Season to taste with salt and pepper. Set aside.

Preheat oven to 350 degrees. Combine roasted garlic with mayonnaise. Season fish with salt and pepper on both sides, then dredge lightly in flour.

Preheat oven-proof saute pan to medium-high. Add olive oil and saute halibut about 3 minutes. Turn fish and spread with garlic-mayonnaise mixture. Sprinkle seasoned bread crumbs on top of each fillet. Drizzle with melted butter and bake 6 to 7 minutes. Makes 4 servings.

Ron Wise, executive chef, Parkers Blue Ash Grill (From The Foley Fish Cookbook)

Serve these sauces, from Fish (MacMillan; $27.50), with baked, broiled or grilled fish.

Spicy Tomato Sauce: Combine 2 cups chopped tomatoes (drained) with 1/2 teaspoon cayenne, 1/4 cup lime juice, 1/4 cup minced cilantro and salt, to taste. Spoon over fish before broiling, and pass rest at table.

Ginger-Cilantro Sauce: Combine juice of 1/2 lemon, 1 minced garlic clove, 3 tablespoons minced cilantro, 1 tablespoon minced fresh ginger and salt and pepper to taste. Spread over fish before broiling.

Lemon and Dill Sauce: Whisk 6 tablespoons olive oil with 2 tablespoons fresh lemon juice, 2 tablespoons minced fresh dill, salt and pepper to taste. Serve over cooked fish.

Citrus Sauce: Add minced zest of 1 lemon with peeled, seeded sections of 1 orange and 1 grapefruit; 1/2 cup olive oil; 1/2 teaspoon dried thyme; 1 minced garlic clove; 1 small minced onion; salt and pepper to taste. Stir warm mixture over low heat. Serve over grilled fish.

Chive-Tarragon Sauce: After pan-cooking fish, add 1/2 cup white wine to same pan over medium heat and let it simmer a minute or two. Add 1/3 cup minced chives, 3 sprigs chopped fresh tarragon and 2 tablespoons butter. When butter melts, add 2 finely chopped fresh plum tomatoes. Simmer 30 seconds, add salt and pepper to taste and sprinkle of fresh lemon juice. Serve over fish.