4 white fish fillets (any white fish)
1 tbsp. butter
1 tbsp. flour
1 c. milk
Salt, pepper to taste
1 oz. dry Jack cheese, for garnish
1 1/2 tbsp. chives
1/2 c. Cheddar cheese

Melt butter in saucepan over low heat. Stir in flour. Pour in milk, stir while coming to a boil. Reduce heat, simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste. Add chives and cheese and stir over low heat until cheese melts. Remove from heat. Rinse fillets and pat dry with paper towel. Place on greased broiling pan. Top each fillet with 4 tablespoons sauce; spread to coat evenly. Sprinkle with cheese. Broil until fish is done and top is bubbly and light brown.

8 fillets of catfish or snapper
1 1/2 cups milk
flour seasoned with salt
1/2 stick butter
1 teaspoon paprika
1 tablespoon lemon juice

Soak fillets in milk for 30 minutes. Dust with salted flour. Melt
butter in skillet and heat until bubbly. Saute fillets 10-20
minutes depending on thickness. Turn once. Remove fillets from
pan and sprinkle with paprika. Add lemon juice to butter remaining
in skillet and pour over fish before serving.