3/4 c. shredded carrot
3/4 c. shredded summer squash
1 tbsp. chopped parsley
1/4 c. butter
1/2 c. dry bread crumbs
1 1/2 lbs. catfish fillets
2 eggs, beaten
1 tbsp. milk
3/4 c. cornmeal
1/2 c. (2 oz.) grated Parmesan cheese
1 tsp. pepper
Oil

Saute carrot, squash and parsley in butter until tender. Stir in crumbs. Spread rounded measuring tablespoons of vegetable mixture onto fish. Roll up, starting at narrow end; secure with wooden picks. Dip fish in combined eggs and milk; coat with combined cornmeal, cheese and pepper. Repeat. Fry in deep hot oil, 375 degrees for 5 to 7 minutes or until golden brown, turning once. Serve with hot cooked rice. 6 to 8 servings.