Instructions: * Whole, with stems still on. (or other larger fresh green chiles in coarse chunks)

I tried something interesting this week. Fried some fresh catfish as follows:
Mix all dry ingredients above in a bowl.

Cut up filets into chunks and pat extra water off with paper towels.

Spritz with lemon juice. Roll in dry mix, one chunk at a time while filets are still damp. (If you throw em all in together they make a gluey mess.) Heat cooking oil over the grill outside (keeps odors out of the house) in a deep dutch oven W/ lid available. Oil should be 2" deep and hot enough to bubble a fish chunk when dropped in. Add fish to hot oil, dont crowd them too much. When the first fish chunk floats up, add a few chiles and onion chunks. Put the lid on. Remove all when fish is golden brown and mostly floating (mine took about 5 minutes, check fish for texture if unsure). Divvy up onions & chiles so each batch of fish gets some. Drain on paper towels. Consume fish with chiles (salted a little) and onions.

We had a group of non-CH teenagers at the house while I was doing this-they had already eaten supper- and the fish was disappearing as fast as it cooled enough to eat. The chiles and onions were also excellent, and imparted a subtle flavoring to the fish. Keeping the grease hot helps keep the dry mix on and the fish is not greasy-tasteing. Highly recommended.

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