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Gary Howey

” IN 2017

Fish Au Gratin Recipe

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

January 19, 2021

  Over the years, as I filmed my Outdoorsmen Adventures television and my Outdoor Adventures radio show, we traveled a lot of miles from Canada to Mexico and everywhere we went, we were introduced to some excellent recipes and meals.

Below are two of the catfish meals we enjoyed, with these and other recipes are available in our” Cooking Gone Wild’ cookbook. 

Fish Au Gratin

2 lbs. boneless catfish fillets, cut into finger-size strips                           1 c. real mayonnaise

1 c. finely chopped onions                                                                           1-2 jalapenos, finely chopped

1 c. dry bread crumbs                                                                                    2 c. real sour cream

1T. paprika                                                                                                        

  Roll the fish strips in bread crumbs and place them in a single layer in an oiled oven proof pan. Mix

Together the sour cream, mayonnaise. onion and jalapenos. Cover the fish with the sour cream mixture

And sprinkle with bread crumbs and paprika. Bake for approximately 25 minutes at 450 degrees, until the mixture is bubbly and the surface is golden brown. Serves 6.

Southern Fried Catfish 

6 pan dressed catfish                                                                                     Salt & Pepper    

2 eggs                                                                                                                   2 T. milk

2 c. cornmeal


  Sprinkle both sides of the fish with salt & pepper. Beat eggs slightly and blend in milk. Dip fish in this 

Mixture and roll in cornmeal. Place fish in heavy fry pan which contains 1/8 inch of melted fat, hot but not smoking. Fry at moderate heat. When fish brown on one side, turn carefully and brown the other side. Cooking time is about 10 minutes, depending on the thickness of the fish. Drain & serve immediately. Serves 6-8








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