I like the Cajun-flavored Shore Lunch, probably mostly because it's readily available in my area and always on sale.

What we started doing with the catfish: soak the fillets in saltwater, then rinse with fresh water, then pat dry, then roll around in a blend of creole / blackening spices. THEN roll in the cajun shore lunch, and fry in peanut oil. Works best over a campfire, or on a LP stove on the tailgate, right next to the river, sometime around midnight... serve with generous portions of cold, cheap beer. Dip the fried chunks in your favorite BBQ sauce for an extra touch of flavor.

Home-cooked jambalaya, and few handfuls of crawdads boiled in Zatarain's Crab Boil make for some noteable side dishes.

Ah, summer...