You realize I am gonna rep for you that, right?!?!
I love catfish, trout, pike and above all, Salmon.
SALMON!!!
Now, we need to think of a good sauce to go with that. Tartar Sauce is just so 2013, you know.
With catfish, you can't go wrong with a Cajun sauce. OLD BAY seasoning will work.
Cajun sauce:
1/2 cup mayonnaise
1/4 cup milk
1 teaspoon OLD BAY® Seasoning
1 teaspoon McCormick® Thyme Leaves
1 teaspoon honey
1/4 teaspoon McCormick® Garlic Powder
Mix the following in a medium bowl ... mayo, milk, OLD BAY, thyme, honey and garlic powder until well blended. Refrigerate until ready to serve.
Catfish is good and that sounds like a good sauce.
Here's a good recipe for trout.
Go camping.
Catch some trout.
Clean the trout at the lake or river and throw the guts in the water for the turtles or crayfish. Alternatively, if you have a crayfish trap, you can put the guts in that so you can eat crayfish later.
Start a campfire and let it build up a good base of coals.
OK, now that we have the hard part out of the way, time to prepare the fish.
Dice a yellow onion.
Lay out a piece of foil large enough to wrap the fish in.
Place two or three large pats of real butter on the foil.
Sprinkle garlic powder, black pepper, fresh or dried dill and light salt over the butter.
Squeeze half a lemon on top of the butter and spices.
Put a couple slivers of real butter in the fishes cavity and stuff the rest of the cavity with the diced onion.
Lay the fish on top of the butter, spices and lemon juice.
Place two or three large pats of real butter on the fish.
Sprinkle garlic powder, black pepper, fresh or dried dill and light salt over the fish.
Squeeze half a lemon on top of everything, taking care not to wash the spices off of the fish.
Fold the foil over the fish into a pouch keeping the excess foil on the topside.
Lay down another piece of foil and place the foil heavy side of the wrapped fish on the bottom and wrap the new foil heavy side up. Alternatively, you can wrap two fish in the second piece of foil.
Cook the fish over the campfire. This is the tricky part. It depends upon how hot the coals are, how far from the coals the fish is (primitive camping, the foil wrapped fish is laid directly on the coal bed) and how thick the fish is.
I can't tell you how long to cook the fish. After many years of cooking trout over campfires both with and without a grill, I've just learned to master the skill based upon experience. In general, for a trout about 1.5 inches thick, 1 to 1.5 minutes per side if laid directly on top of the coals and 2 to 3 minutes per side if the grill is 3 to 4 inches above the coals. But it still depends upon how hot the coals are.
For side dishes, I recommend corn on the cob roasted over the campfire then slathered with real butter and sprinkled with salt and pepper, and pork & beans heated in the can over the campfire. Add your favorite beer as a drink but I suggest a quality pale ale like Sierra Nevada.