Raymond’s Coated Fish:

• 1/4 cup butter or margarine
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon white pepper
• 1/4 teaspoon garlic salt
• 1/2 - 3/4 teaspoon red pepper
• 1 teaspoon onion powder
• 1/2 teaspoon dried crushed basil
• 1/4 cup yellow corn meal
• 1/4 cup all purpose flour
• 4 fresh catfish, whole or fillets

1. Combine items in a shallow bowl
2. Coat both sides of fish with new mixture
3. Put butter in cast iron skillet, heat until butter is bubbly (1-2 minutes)
4. Add fish to skillet
5. Cover and cook for 6-7 minutes or until golden brown
6. Turn the fish, cover and cook for 6-7 more minutes
7. Fish will flake easily and coating is crispy when done