Heat oven to 450 degrees.
Spray a large baking sheet with nonstick spray.
Place salmon filet (1 1/2 to 2 pounds) on baking sheet, skin-side down.
Liberally spread LP and APS evenly over top of salmon.
Bake salmon about 15 minutes, or until the color turns from translucent to opaque and fish just begins to flake with a fork. (Do not over cook.)
Cut fillet into portions, just down to the skin.
Lift fish from skin with a spatula and remove to a plate.
Serve immediately.

Preheat oven to 500 degrees.
Season fillets with APS
Dip fillets in oil and coat with bread crumbs.
In a lightly oiled shallow baking dish, arrange flounder in single layers.
Bake 10 minutes with no turning or basting.
 

Combine cornmeal and APS in a plastic bag adding APS till you can taste it in the flour.
Dip the catfish in milk
Place the catfish in the plastic bag and shake to coat catfish with mixture
Remove catfish from bag and shake off excess.
Fill deep pot or 12-inch skillet half full with vegetable oil.
Add catfish in a single layer and fry until gold brown, about 5-6 minutes, depending on size.
Remove and drain on paper towels.

Heat oven to 450 degrees F.
Beat egg in a small bowl.
Place flour in a shallow bowl or on a plate. Add LP and APS.
Combine 3 cups corn flakes and 3 tablespoons grated parmesan cheese in a medium bowl.
Prepare a baking sheet with non-stick cooking spray.
Cut catfish into 4 inch pieces
Coat both sides of catfish pieces in flour mixture.
Dip in egg mixture and coat both sides with corn flake mixture.
Arrange pieces on baking sheet to allow at least 1/2-inch space between fish.
Bake about 12 minutes until corn flakes just begin to brown and fish is opaque (white) in center.

Lay 1# bacon slices cut in half between two paper towels and place on a microwave safe dish.
Microwave on high for five minutes or until half cooked. (Time may vary according to microwave wattage.)
Butterfly the peeled and deveined shrimp and toss with lime juice.
Place strips of jalapeño and sticks of cheese across each shrimp and roll from tail end.
Wrap shrimp roll with one-half strip of bacon; secure with skewers.
Generously sprinkle APS on the shrimp roll
Grill over medium coals or mesquite until shrimp turns pink and bacon is done, about 2 to 4 minutes per side.

Prepare rice according to package directions.
Combine the following ingredients into a bowl and set aside:
cooked rice,
1 7.1 oz pouch Chicken of the Sea pink salmon,
2 eggs beaten,
¼ cup green bell pepper chopped,
¼ cup onion chopped,
¼ cup celery chopped
2 teaspoons APS
Heat a skillet over medium high heat for 3 minutes.
Add 1/3 cup canola oil.
Use an ice cream scoop to form cakes directly on frying pan.
Gently press cake down and fry 4 minutes on each side.
Serve with catsup or lime-juice.

Combine the following:
1 (14 3/4 oz.) can salmon, drained, flaked with bones removed
2 tablespoons chopped onion
1 teaspoon parsley flakes
2 teaspoon lemon juice
1/4 cup sour cream, regular, low fat, or fat free
2 eggs, beaten
1/4 cup seasoned bread crumbs
APS
Shape into 6 patties.
Heat a large skillet over high heat for 2 minutes.
Add oil to hot skillet and reduce heat to medium.
Cook patties about 4 minutes on each side or until lightly browned.

Add __ cups water to pot.
Add __ tablespoons of APS.
Bring to a boil over high heat.
Cook 4 minutes once water comes to a boil.
Reduce heat to medium-low and simmer 7 minutes.
Add shrimp to pot and stir gently.
Simmer 3 minutes until shrimp are pink and firm.
Remove pot from heat and drain.
Sprinkle additional APS over shrimp, sausage and vegetables, if desired, to taste.
Toss to blend and serve immediately.

Use the whole fish with head and tail on if it fits in your skillet. If fish is too large, then cut into pieces.
Roll fish in corn meal which has been well seasoned with APS and/or LP.
Add enough lard or olive oil to the skillet to half cover fish, and when very hot, add the fish.
When well browned on one side turn once and brown the other side.
Lift carefully from pan and drain for a few minutes on brown paper.
Squeeze fresh lime juice to suit your taste.

Make the dip using the following ingredients:
6 tablespoons of olive oil,
2 tablespoons of vinegar,
1 tablespoon of paprika,
1/2 teaspoon of JSS,
1/2 teaspoon of APS,
4 tablespoons of Creole mustard,
1/2 heart of celery, chopped fine
1/2 white onion, chopped fine,
Just a little chopped parsley.
Mix up real good, and chill.
Serve on cold boiled shrimp, about twelve to a serving.

Take about one pound of shrimp
Melt about a stick or so of butter in a skillet
Season the shrimp generously with APS—very generously!
Now chunk ‘em in a hot skillet and stir ‘em around until they get red and done (Shrimp does not take very long to cook this way)
Get some crackers and a cold bit of bubbly and peel ‘em and eat ‘em while they’re warm.