Archive for September 2014

Liberty Lake 9/1/14

Met up with my buddy Shawn Wright today and it turned out to be a pretty decent day of fishing. I thought it was going to start raining the entire time we was out there but the dark clouds just passed right over us and the wind was kept on howling. Shawn landed a monster catfish that went 30 1/2 inches long and weighed just over 15 pounds. I ended up with 3 bluegill, 2 catfish and a perch.


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Submitted by Scott Fuqua

Crunchy Catfish Fillets with Lemon-Parsley Sauce


2 eggs
2 tablespoons water
1/2 cup crackers, crushed
1/3 cup Parmesan cheese, grated
1 tablespoon Italian seasoning
2 pounds catfish
2 tablespoons butter, melted
3 green onions, chopped
2 tablespoons lemon juice
1/2 cup butter, melted
1 tablespoon parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire Sauce
1/8 teaspoon liquid hot pepper sauce


Preheat oven to 350 degrees. In a shallow or flat bowl combine 2 eggs and 2 tablespoons water; beat well and set aside. In another shallow or flat bowl, combine 1/2 cup crushed crackers, 1/3 cup grated parmesan cheese, 1 tablespoon Italian seasoning; set aside. Dip 2 pounds catfish in the egg mixture, then in the seasoned cracker crumbs, coating well. Transfer to a greased baking dish and drizzle 2 tablespoons melted butter on top. Bake for 30 minutes. Meanwhile, in a saucepan, combine 3 chopped green onions, 2 tablespoons lemon juice, 1/2 cup melted butter, 1 tablespoon parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 teaspoons worcestershire sauce, and 1/8 teaspoon liquid hot pepper sauce. Simmer for 3 minutes then pour over the cooked catfish.

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