For fish
1 large egg
2 tablespoons hot sauce
1 1/4 lb catfish fillets, cut diagonally into 1/2-inch-wide strips
About 8 cups vegetable oil for frying
1/2 cup all-purpose flour
1/2 cup yellow cornmeal (not coarse)
1 teaspoon salt
1 tablespoon Cajun seasoning*

For tartar sauce
1 cup mayonnaise
1/2 cup sweet pickle relish
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 teaspoons hot sauce
2 teaspoons Cajun seasoning

Accompaniment: lemon wedges
Special equipment: a deep-fat thermometer
spicy, catfish, tenders

6 tablespoons vegetable oil
1/4 cup fresh lime juice
1 tablespoon dark brown sugar
2 teaspoons minced peeled fresh ginger
4 1/8 teaspoons Creole seasoning
1 cup diced peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup diced red bell pepper
1/2 cup diced red onion
6 cups mixed baby greens

4 5- to 6-ounce golden trout fillets with skin
trout, tropical, fruit

1/4 cup Creole mustard
2 tablespoons mayonnaise
2 green onions, chopped, divided

2 8-ounce veal rib chops (each about 1 inch thick)
Ground allspice
2 tablespoons olive oil
1 large garlic clove, minced
1 cup fresh breadcrumbs made from crustless French bread
veal, chops, creole