Greg's Catfish LouisianeSource:  Greg Mixson

4 catfish fillets (2 to 2 1/2 lbs)
1/4 tsp sea salt (table salt would do)
1/4 tsp pepper
1 tsp JGM mix
1 large egg, lightly beaten
1 cup milk
1/2 cup all-purpose flour
Vegetable oil (Canola oil also works)
1 (14 oz) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1/4 cup butter, melted
1/3 cup sliced almonds, toasted
1 tsp Worcestershire sauce
1 tsp lemon juice
1 tsp white wine vinegar

Sprinkle fillets with salt, pepper, and JGM mix.  Combine 
egg and milk in a shallow bowl, mixing well.  Dip fillets 
in milk mixture and dredge in flour.
Pour oil to depth of 2 inches into a large cast iron skillet, 
or dutch oven; heat to 350 degrees.
Fry fillets in 2 batches in hot oil 5 minutes or until golden, 
turning to brown both sides.  Drain on paper towels.  Remove 
to a serving platter, and keep warm.
Cook artichoke hearts and mushrooms in butter in a large 
skillet over medium-high heat, stirring gently, until mushrooms 
are tender.  Add almonds and remaining 3 ingredients; cook one 
minute.  Spoon over fish; serve immediately.  
Yield:  4 servings.