INGREDIENTS:6 lbs. (24 fillets) U.S. Farm-Raised Catfish
1 ½ cups soy sauce
½ cup rice wine vinegar
¼ cup brown sugar
¼ cup minced ginger
2 Tbsp. chopped garlic
96 bamboo skewers, 8-inch, soaked
3 qts. cucumber salad (recipe follows)

Cucumber Salad:
2 ½ qts. cucumbers, thinly sliced
1 ½ qt. onion, sweet, thinly sliced
2 cups rice wine vinegar
1 cup water
½ cup granulated sugar
½ cup chopped parsley
2 tsp. salt DIRECTIONS:Cut each catfish fillet into 4 strips. In a large bowl, combine soy sauce, rice vinegar, brown sugar, ginger and garlic, mix well. Add catfish fillets and toss to coat with marinade. Cover and refrigerate 1-2 hours.

Soak skewers in water 1-2 hours. Drain skewers. Thread each strip of marinated catfish on a skewer. Grill catfish skewers (4 per serving) for 2½-3 minutes per side. Serve hot skewers on a bed of cucumber salad (½ cup serving).

To make cucumber salad: Toss together cucumbers, onions, vinegar, water, sugar, parsley and salt. Mix thoroughly. Cover and refrigerate up to 24 hours or until ready to use as directed. SERVINGS:24 servings/96 skewers. From:Evelyn Roughton, owner, The Crown in Town, Indianola, Mississippi PHOTO CREDIT:Photo Credit: THE CATFISH INSTITUTE