Friday, November 1, 2013

Southern Style Fried Catfish Dinner


Who don't love a great, deep, fried, piece, fresh ,caught , catfish? Not too many people can pass that deal up. Catfish is love by many people it has a great taste it light and has no bones if filled right. 

When you taste catfish you never forget that taste.( It's Southern).

My uncle Raymond my Daddy twin brother love to fish. He will get up with the chicken at five o clock and get ready for fishing.

He will pack him a lunch...and head out to the pond and stay all day. one morning me and brother follow him and we set all day waiting for the fish to bite on our hooks, my uncle was kool and had a lot of pasion.

My brother was ready to go and so I was too. after a while the line on our pole start to go up an down, we caught a catfish and we caught another and another we caught more than our uncle...those good ole days.

Southern Style Fried Catfish Recipe

Ingredients:

    3 large eggs
    1 cup buttermilk
    2 teaspoon salt
    1 teaspoon black pepper
    1 tablespoon cayenne pepper
    2 teaspoon lemon pepper
    1 teaspoon garlic powder
    1 cups of plain flour
    2 cup plain yellow corn meal
    4 lbs of catfish fillets
    Canola oil for frying

Lemon pepper is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper. This mix is then baked and dried and can be used on meats and pasta,it was originally used primarily for seafood but cooks today use it on everything that needs a good lemon
taste.


Directions:

Clean and fillet Catfish


   Whisk together the eggs, buttermilk and place into a shallow bowl.






 Place flour, and corn meal into another shallow bowl.add seasons and mix very well (you can choose your seasons).




 Dip the cat fish fillets into the butter milk and egg mixture and let excess drip off. Then dip the fillets into the dry mix and  cover catfish fillets completely.
  






 Make sure it is coated well...like this


 Heat canola oil in a deep frying pan about 5 inches deep on med- high heat fry the fish in two's until golden and crispy.


    Remove fish and drain on paper towels.

Serve at once.



If you like whole catfish follow same recipe

NEXT HUSH PUPPIES

 Hush puppies are a food with a very strong ties to the Southern United States.The first recorded reference to the word "hush-puppy" dates to 1899. It was feed to dogs often attributed to hunters, fishermen, or other cooks who would fry some basic cornmeal mixture and feed it to their dogs to "hush the puppies" during cook-outs or fish-fries.

 Thanks to Bubble Gump we love his Hush puppies recipe.


2 cups self-rising cornmeal
1 cup self-rising flour
1/2 teaspoon salt
3 tablespoons sugar
3 large eggs, lightly beaten
1/2 cup milk
1 1/2 cup shredded cheddar cheese
2 jalapeno peppers, seeded and chopped
1 can (17 ounce size) cream-style corn
1 large onion, chopped
vegetable oil

Combine first 4 ingredients in a large bowl. Combine eggs and milk; add to dry ingredients, stirring just until moistened. Stir in cheese, pepper, corn, and onion (do not over-stir batter).

Pour oil to depth of 2 inches into a small Dutch oven; heat to 375 degrees F.


Carefully drop batter by rounded tablespoons into oil; fry puppies, a few at a time, 3 minutes or until golden brown, turning once.


 Drain on paper towels.



NEXT COLESLAW

Ingredients

6 cups shredded cabbage mix in package
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1 tablespoon onion flake
1/4 cup sugar
Salt and pepper to taste
1/2 raisins
1/2 cup sweet flake coconut
1/2 cup dry chopped pineapple

Directions

In a large bowl combine cabbage slaw mix,raisins,coconut and pineapple . In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar,onion, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

NEXT TARTAR SAUCE

Thanks to Bubble Gump for this  Real Good Tartar Sauce



1 cup mayonnaise
1/4 cup chopped dill pickle
1 tablespoon minced fresh parsley
2 teaspoons capers
2 teaspoons grated onion
1 teaspoon sugar
1 teaspoon prepared mustard
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Combine all of the ingredients; cover and chill. Makes about 1 1/4 cups.