CATFISH:
Lakes 3 and 4 were stocked this past week with several limits coming out of lake 3. Mackerel, mealworms and shrimp all working well.

Join us this Thursday, July 25th for our next Nightfishing Event. Fish lakes 1 through 4 from 5:00 pm till 11:30 pm.

Khunnarith Ouk, pictured from El Cajon caught a tagged Catfish out of lake 3 on mackerel. This catfish weighed in at 2 lbs. 4 oz. and the lucky angler won a Rod and Reel combo.

Ryan Lewis also from El Cajon caught 3 Catfish out of lake 3 on nightcrawlers.

Landon Garrett-Clifton caught 5 Catfish out of lake 6 on mealworms and garlic marshmallows.

Raymond Paul, Photo #1 caught his 5 Catfish limit out of lake 3 using mealworms and marshmallow combo. Largest weighed in around 4 lbs.

Bass and Bluegill are plentiful in all 7 Lakes. Both have been seen close to shore. Reminder all Bass are catch and release.

Recipe of the Week:
Crunchy Catfish Sandwich

Ingredients
Spicy Tartar Sauce:
• 1 cup mayonnaise 1 lemon, juiced
• 3 teaspoons prepared horseradish
• 2 teaspoons hot sauce
• 2 tablespoons dill relish
• Pinch kosher salt
• Pinch freshly ground black pepper

Catfish:
• Oil, for frying
• 2 eggs
• 2 to 3 dashes hot sauce
• 2 teaspoons seafood seasoning (recommended: Old Bay)
• Kosher salt
• 1 cup cornmeal (medium ground for more texture)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch Freshly ground black pepper
• 4 catfish fillets, cut in 1/2, about 2 pounds • 4 sourdough sandwich rolls
• 4 tablespoons butter, softened
• 4 romaine or red lettuce leaves

Directions
Preheat the oven to 350 degrees F.

To make the Spicy Tartar Sauce: Mix all the sauce ingredients in a small bowl until well combined. Cover and refrigerate until ready to serve.

In a deep 12-inch pan set over medium-high heat, add enough oil so it comes 1/3 of the way up the sides. Heat the oil to 375 degrees F. In a wide-mouth bowl, whisk the eggs with the hot sauce, seafood seasoning and a pinch of salt. In a small paper bag, mix together the cornmeal, flour, cornstarch, and salt and pepper, to taste. Dredge the catfish in egg mixture, then in the flour mixture. Gently shake off excess flour. Set aside and repeat with remaining flounder. Fry the fish in batches until golden, about 2 to 3 minutes each side, being careful to keep the temperature at 375 degrees F. Remove catfish to a paper towel to drain and immediately season with salt.

Slice the sandwich rolls in half, slather the cut sides with butter and season with salt. Arrange, cut side up, on a baking sheet and toast in the oven until lightly golden, about 8 minutes. An alternate is to put them, buttered side down, on a griddle or under a broiler, and toast until golden. Set aside.

To assemble sandwiches, slather the rolls with the Spicy Tartar Sauce, top with lettuce and catfish, and serve.

Night Fishing (registered campers only, lakes 6&7)

** No California State Fishing License required to fish at Padre Dam's Santee Lakes Recreation Preserve.

Fishing Permit Fees
Adult (ages 16 and over) $9.00 per day
Junior (ages 7 to 15) $6.00 per day
Second fishing pole stamp $4.00

*One child under 7 may fish for free with a paid adult

NEXT STOCK
(stock will arrive on or before date below)
July 26, 2013
1,000 lbs. of Catfish