Tequila Fish, Coconut Cake, Monte Cristo Sandwiches

DEAR SOS: The Whiskey Creek in Mammoth Lakes serves a terrific catfish with Margarita lime sauce that I would love to duplicate at home.

--CAROL

DEAR CAROL: The Whiskey Creek people were delighted to share their recipe for the blackened catfish, provided we credit New Orleans chef Paul Prudhomme, whose Cajun seasoning is used in the recipe. You can cut down the fiery seasoning if you have a tame palate. But if you’re game for some hot-hot seasoning, go all out.

CAJUN CATFISH WITH MARGARITA LIME SAUCE

1/4 cup bacon fat or peanut oil

6 (6- to 8-ounce) fillets catfish

Cajun Seasoning Mix

Margarita Lime Sauce

2 limes, sliced

Heat bacon fat in skillet. Dredge catfish fillets in Cajun Seasoning Mix, coating fish completely. As fat begins to smoke, carefully place fillets in skillet, using long-handled spatula. Turn after seasonings coating fish have blackened.

Turn and cook fish on other side until somewhat charred and fish is cooked through. (If fillets are thick, reduce heat to cook fish through without scorching.)

Place fillets on serving platter. Top with Margarita Lime Sauce. Garnish with lime slices. Makes 6 servings.

Cajun Seasoning Mix

2 tablespoons to 1/4 cup Spanish paprika

1 to 1 1/2 teaspoons salt

1 to 1 1 /2 teaspoons seasoned salt

1 to 1 1 /2 teaspoons garlic powder

1 to 1 1/2 teaspoons onion powder

1 to 1 1/2 teaspoons cayenne pepper

1 to 1 1/2 teaspoons white pepper

1 to 1 1/2 teaspoons black pepper

1 to 1 1/2 teaspoons leaf thyme

1 to 1 1/2 teaspoons crushed dried oregano

1 tablespoon sugar

Combine paprika, salt, seasoned salt, garlic powder, onion powder, cayenne, white pepper, black pepper, thyme, oregano and sugar. Mix well until blended.

Margarita Lime Sauce

1/4 cup tequila

1/2 cup sweet-and-sour bar mix

2 tablespoons triple sec

1 1/2 teaspoons cornstarch

1 tablespoon finely chopped cilantro

Combine tequila, sweet-and-sour bar mix, triple sec and cornstarch in saucepan, stirring until cornstarch is well blended. Heat until slightly syrupy and translucent, stirring constantly. Just before serving add cilantro.

DEAR SOS: When I was in Hawaii staying on the Big Island, we had a wonderful white coconut cake. I want to go back just to taste the cake again, but that would make it a very expensive trip. Help?

--PAULA

DEAR PAULA: This recipe from the Kahala Hilton Hotel is typical of the light white coconut cakes served throughout the island. Have a good time.

HAWAIIAN COCONUT CAKE

6 eggs

1/2 cup oil

1/2 cup water

1 teaspoon vanilla

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1 cup cake flour

Sugar

Milk

1 tablespoon cornstarch

1 1/2 cups whipping cream

3 cups freshly grated coconut

Separate 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or wax-paper-lined. Bake at 325 degrees 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.

Prepare filling by combining 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 beaten eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. Spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly. Make 1 (10-inch) layer cake.

DEAR SOS: I’ve made futile attempts to find a recipe for a Monte Cristo sandwich. You are my last hope.

--PAUL

DEAR PAUL: The classic sandwiches made with turkey, ham and cheese are easily found in most basic cookbooks. Here’s a version from our file that should save you further searching.

MONTE CRISTO SANDWICHES

Butter or margarine

18 slices bread

6 thin slices cooked turkey or chicken

6 thin slices cooked ham

6 thin slices Swiss cheese

3 eggs

6 tablespoons milk

Dash salt

Pineapple slices

Currant jelly or raspberry jam

For each sandwich, butter 1 slice bread and cover with 1 slice turkey and 1 slice ham. Cover with second slice buttered bread. Butter top of bread and cover with Swiss cheese. Close sandwich with third slice of buttered bread, buttered side down. Trim crusts, cut sandwiches in halves and fasten with wood picks.

Beat eggs with milk and salt. Dip sandwiches in mixture and grill or panfry in butter until browned on both sides, or fry in deep oil heated to 375 degrees. Remove picks and serve with pineapple slices and currant jelly. Makes 6 servings.