Ingredients:

4 cat fish fillets
1 cup AP flour
½ cup polenta
1/2 cup panko
4 tablespoons Cajun spices
2 cups egg whites
2 cups of blended oil

Combine all dry ingredients and set up the egg whites in a dredging tray then dip the fillets in the egg whites. Follow by coating with the breading (dry ingredients) and set in the largest frying pan you have coated with the oil, over high heat. As soon as the fillets begin to brown turn them over and then remove to a sheet pan, place in a 375 oven for 10 minutes.

Serve over red pepper and purple cabbage slaw with sweet potato fries and Cajun spiced remoulade.

For Remoulade:

1 cup mayo
1/2 cup diced pickle skins
½ cup diced red pepper
3 tablespoons chopped parsley
2 tablespoons Cajun spices
the juice of 2 lemons

The Swan has moved very little since our last visit. Today the excitement came from Her mate. After spending about 15 minutes with my camera on the marsh he must have decided that I was getting too close. Suddenly from across the pond he took flight and started to fly toward us. High and dry on the 6th fairway Jessica observed me observing the female on her nest, the male choose her as his target and swooped in from behind us flying low over the 5th green and he dive bombed Jess at amazing speed missing her by only a foot or 2. He came to a landing half way down the fairway and kept close watch from there. A mothers day adventure that we will always cherish.