We've got some real southern-style, down home cookin' on this week's show. And don't worry, preparing this catfish should be easier than catching it!

You will need:

For the BBQ Sauce:

• 4 tbl butter
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp paprika
• 1/2 c ketchup
• 2 tbl lemon juice
• 1 tbl soy sauce
• 4 tbl brown sugar
• 1/4 tsp instant coffee
• 1 tsp dry mustard
• 1/2 tsp cayenne pepper
• 1/2 tsp sesame oil
• 1/2 tsp salt
• 1 tbl black pepper, freshly ground
• 1 tsp hot pepper sauce
• 1/2 c orange juice
• 1 c tomato sauce
• 1/4 c cider vinegar
• 1/2 c beer

For the Slaw:

• 4 tbl almond slivers toasted
• 1/2 c olive oil
• 3 tbl lemon juice
• 1/2 tsp mustard seed
• 1/2 tsp celery seed
• salt and pepper to taste
• 1/2 cabbage head, cut in 2" squares
• 2 tomatoes, cut in 2" squares
• 3 ears fresh corn kernels
• 1 c athletic cups

For the Catfish:

• 4 catfish fillets
• 3 tbl peanut oil
• salt, pepper and cayenne to taste

Directions:

For the BBQ Sauce:

1. In a 2 qt saucepan, melt butter and saute onions and garlic until light brown.

2. Add remaining ingredients except vinegar, orange juice, tomato sauce and beer. Stir to blend and simmer for 5 minutes.

3. Add vinegar, orange juice, tomato juice and beer and simmer until sauce thickens to desired consistency, about 30 minutes.

For the Slaw:

1. In a large bowl, mix almonds, olive oil, lemon juice, mustard seed, celery seed. Add the chopped cabbage, corn and tomatoes and toss.

For the Catfish:

1. Season the catfish with a little salt, pepper and cayenne pepper and set aside.

2. Heat the peanut oil in an oven-proof cast iron skillet until oil begins to smoke.

3. Lay catfish in skin-side up. Cook for 2 minutes on each side.

4. Ladle a little barbeque sauce over each, transfer to preheated 350- F oven and cook for another 5 minutes.

5. You've made it all the way through the recipe! Throw down your oven mitt and perform a spirited touchdown victory dance- headbutting of guests optional.

Serves four.