"My faith inspires me," says Kendall, whose The Fishlady's Cookbook offers a variety of ways to prepare seafood. "Writing it has been a gift from God and I will always believe that. He gave me the tool to help so many," says Kendall.
But getting her book published was not easy. "I was almost ready to give up when along came Templegate Publishers in Springfield. Templegate is a religious publisher who decided to do a cookbook and they believed in me," says Kendall. "When I do cooking classes or seminars, nervous as I am, something has always taken over and I've been able to put so much fun into teaching people not to let the seafood counter become the 'dreaded seafood counter encounter.'"
For over 10 years Kendall has published "The Fishlady's Fish 'n Tips" column in the Decatur Herald & Review.
"I know with prayer and patience and my belief in God and helping people, everything will come to be. It already has — Catholic News Service is doing a story which will go around the country. I couldn't ask for more."
Some recipes from her book include:
Oven Fried Catfish
1 lb. catfish fillets
2 cups corn meal or seasoned bread crumbs
- Preheat oven to 400 degrees
- Spray baking pan with non-stick coating
- Coat fish with above breading
- Arrange on baking pan
- Bake for 20-30 minutes (without turning)
- Check fish for flakiness
- Serve with tarter sauce and lemon
Serves 2-3 people
Baked Salmon Italiano
Salmon fillet (A 2 lb. fillet, whole or cut into pieces that are 6-8 oz. each)
8 oz. bottle low calorie Italian dressing (not the creamy)
- Marinate fish in Italian dressing in refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Transfer fish onto baking pan.
- Bake for 20-30 minutes covered with foil.
- Check for flakiness at the thickest part of the fillet.
TIP: If baking a long fillet and one end seems thinner than the middle, tuck the thin end under so the whole piece of fish is the same thickness throughout and it will cook more evenly.
For more information, contact the Fish Lady at .