August is National Catfish Month. Most people I know buy farm-raised catfish and declare it the best there is. I am always proud to see Mississippi farm-raised catfish on a restaurant’s menu. But lucky for me a friend of mine buys his catfish from a man who fishes over in Louisiana and he shares with me. This catfish is perfect, with white, dense, clean flesh that takes any type of cooking method I am in the mood for. Smoking, frying, poaching, pan sautéing, baking and grilling, it doesn’t matter, catfish can handle it. And while no matter how old I get nothing is better than fried catfish here are two easy delicious recipes you can make quick and easy at home with catfish.

Pecan crusted catfish

1/2 cup fine cracker crumbs

1/2 cup finely chopped pecans

3 large lemons, 1 whole and 2 cut into wedges for serving and garnish

2 teaspoons crumbled dried sage

1/4 cup all-purpose flour

2 large eggs

Salt

4 medium catfish fillets

3 tablespoons butter melted

Preheat the oven to 450 degrees and place one of the oven racks in the upper third of the oven. Mix together the crumbs and pecans in a low shallow bowl. Grate the zest from the whole lemon into the crumb mixture. Add the sage and several generous grinds of black pepper and toss with your finger to mix well. Spread the flour on a plate. Break the eggs in another wide, shallow bowl, and squeeze in the juice of 1/2 lemon and beat them until they are will mixed. Thoroughly butter a rimmed cookie sheet and set aside.

Lightly salt the fish fillets and one at a time, lightly roll the fish in the flour, shake off the excess, and then dip them in the eggs until they are coated. Hold the fish over the bowl and let the excess egg flow back into the bowl. Then roll each fillet in the crumb mixture and lay them in the buttered pan. Let them rest for at least 15 minutes before cooking them.

Brush the fish with the melted butter and place the pan in the oven and bake them until they are cooked through and the top is nicely browned about 10 to 15 minutes depending on the thickness of the fillets. Serve with the lemon wedges.

This next recipe is actually a Paula Deen recipe that she uses with redfish. I’ve made it with catfish and it is delicious. It cooks up quickly and is made with ingredients that most people have on hand. Remember that the cooking times subject to the thickness of the fillets, be careful not to overcook the fish.

Perfect catfish

4 8-ounce catfish fillets, about 1/2 inch thick

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon Worcestershire sauce

1 cup chopped onions

1 chopped green bell pepper

1 stick butter

1 cup freshly grated Parmesan

Season the fish with the salt, pepper and Worcestershire sauce. Spread the onions and pepper in a 13 x 9 x 2-inch baking pan and place the fish on top. Dot the fish with the butter. Bake in a 350 degree oven for 8 minutes, then baste with the with the pan juices. Cook for 8 minutes longer, basting again. Bake for a final 8 minutes, continuing to baste with the juices. Cover the fish with the parmesan and place under the broiler until the cheese browns. Serve the fish with pan juices and chopped vegetables spooned over the top.

Christina Hall writes a weekly column for The Democrat. She can be reached at christina.hall@natchezdemocrat.com.