Cook's Hollywood Fish Market



2 Cups fresh or frozen sliced okra

2 Cups of corn kernels fresh or frozen 

1 onion diced (large)

2 Table Spoons of olive oil (divide)

2 Table Spoons of Cajun Seasoning ( divide )

2lbs of catfish fillet cut into 3 to 4 inch portions


Preheat Oven to 450 degrees

Place half of your Catfish, Cajun Seasoning and olive oil to the side

Combine the rest of your ingredients into a large bowl

Spread mixture onto a large rimmed baking pan

Roast and stir 2 or 3 time until mixture begins to brown (20 to 25 min)

Place the catfish, olive oil and seasoning in small nonstick frying pan

Cook until brown on both sides ( about 4 min each side)

Mix all together and serve over rice or pasta  (yes rice, I am from North Carolina )

Shark Fritters

1 8oz to 10 oz Shark Steak

1 Tablespoon of Old Bay seasoning

1 cup of Seafood Breader of choice

Vegetable oil for frying

Cut Shark Steak into bite size strips and cover with the old bay. Let Fritter strips set for 30 min or more then batter in breading. Heat oil to 350 degrees . Fry till golden brown (approx 3 minutes). Relax and enjoy. FYI Shark has the taste of Tuna, try it.

Roasted Lemon Butter Red Snapper 

2 to 3 pound Whole Red Snapper

2 tablespoons of lemon juice

1/2  stick of salted butter

1/4 cup of finely chopped thyme

1/4 cup of finely chopped parsley

2 garlic cloves

2 tablespoons of olive oil

1 teaspoon of salt

Mix all of the ingredients except olive oil and salt together into a paste. Transfer paste to a bowl and stir in  1 tablespoon of olive oil. Make 4 or 5 parallel 3 inch lines long slashes on each side of the snapper almost to the bone. Season the Red Snapper with salt and rub slashes and entire fish with the paste. Lay fish on baking pan and pour 1 more tablespoon of olive oil over it.

Preheat your oven to 425 degrees. Roast fish for 30 minutes or until flesh begins to flake, then transfer fish to your serving platter. Use 2 forks and lift the fillets off of the bones and serve. Relax and enjoy.


 Catfish Stew

1 1/2 pounds of catfish fillet or deboned and skinned catfish.

8 med white potatoes

4 med. onions

1 large bell pepper

6oz of beer of your choice (option)

2 slices of cured country ham

dash of lemon pepper to taste

1/4 pound of salted butter

2 qts of fish stock from water used to boil catfish

1 qt whole milk

Cut catfish into small equal size pieces, boil in 2 quarts of water for approximately 30 minutes. Drain fish stock into stew pot and let fish cool, for about 20 minutes. Debone if needed.

Peel and dice potatoes then boil in fish stock for approximately 15 minutes. Cut country ham into smaller than bite size pieces, saute in butter , then add diced onions, bell pepper and saute all together for 5 to 7 minutes.

Combine fish and all of the above into the pot with the potatoes. Add beer and lemon pepper. Cook on medium heat for approximately 30 minutes, stirring occasionally. Turn heat from medium to simmer and add milk. Let pot simmer for 12 to 15 more minutes, stirring occasionally . After all of this just, relax and enjoy your  Catfish Stew.