Sweet, Sweet Sunday

Making the Perfect Fried Catfish

 

So trust me, fried catfish was a frequent meal at our house…(as well as all sorts of “critters” that you can’t find in your local grocery store)

If we weren’t eating fried fish, we were instead munching down on some good Southern fried chicken and drinking sweet tea.

Although there is much debate as to how catfish should be prepared–such as using a batter, breading with cornmeal, or simply dipping it in flour….I have found that the best way to prepare perfect catfish is to fry it in a cornmeal crush.

So let’s learn the basics of making the perfect fried catfish.

 

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Ingredients

 

1-2# catfish—about.4-6 filets

1C milk or buttermilk

1C cornmeal…Use fine, white cornmeal if you can find it….if you can’t find it fin the store, use regular cornmeal with a little flourk added to it so that the crust doesn’t taste gritty.

1/2C flour

Seasoning…you can use whatever makes you smile and keeps you wanting more and more fish—such as Lawry’s to Zatarain’s, Old Bay or lemon pepper— but a good mixture would be…

  • 1tsp garlic powder
  • 1tsp pepper
  • 1tsp paprika
  • 1/2tsp cayenne pepper
  • 1Tbsp salt
    1tsp pepper
  • Cooking oil, preferably peanut oil

 

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Getting Ready 

Preheat oven to 200 degrees F.

Lay a wire rack sitting on a cookie sheet inside the oven.

Heat oil in a large pot or deep fryer to 350 degrees F.  Make sure that your oil is hot enough…if not you will end up with soggy, greasy catfish.

 

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Preparing the Catfish

Rinse the catfish fillets under cold water.

Dry thoroughly with paper towels.  

Soak catfish in milk or buttermilk for about an hour. This will wash away the muddy flavor.

 

 

 

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Breading the Cztfish

Combine cornmeal, salt, pepper, and cayenne pepper.

Dredge each filet in the breading until it is coat evenly.

Place on a large platter to dry for about five minutes.

 

 

 

 

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Cooking the Catfish

Now add the breaded catfish to the hot oil. Be careful not to crowd the fryer…otherwise the the oil temperature will drop too much. The oil is ready whenever you drop a little of the dry breading mix into the oi, and if it sizzles at once.

Make sure that there is enough peanut oil to completely cover catfish fillets while frying.

Cook 7min per side…until golden brown.

Watch the temperature of the oil as you continue frying the filets. If the temperature gets too hot, you may need to lower the heat on the burner.

Keep cooked fillets warm in oven while you finish cooking the rest of the fish. This will help keep it crispy.

Place the cooked filets on paper towels to drain.

 

Sweet, Sweet Sunday

Making the Perfect Beignets

My husband and I were stationed about ten years ago at Fort Polk, Louisiana. This was interesting. Being from Mississippi, you would think that I would be right at home in the Deep South…

But…

 

Louisiana is a whole different world…

And Louisiana has some of the best food in the country…

Especially the beignets…

 

 

 

Beignets, the official state doughnut of Louisiana since 1986, have been popular within New Orleans Creole cuisine ever since being brought to New Orleans in the 18th century by French colonists.

These “fritters”are made from deep-fried choux pastry are traditionally prepared right before consumption, doused in powdered sugar, and eaten fresh and hot.

Today beignets from the Café du Monde, along with their coffee with chicory and café au lait, are quite famous…

So here’s a recipe for making the perfect beignets…

 

 

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The Ingredients

  • .1-1/2C lukewarm water
  • 1/2 C sugar
  • 1 envelope active dry yeast
  • 2 egg, s,slightly beaten
  • 1-1/4tsp salt
  • 1C evaporated milk
  • 7Clour
  • 1/4C shortening
  • Nonstick spray
  • Oil, for deep-frying
  • 3C powdered sugar

 

 

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The Dough

Mix water, sugar, and yeast in a large bowl. Let sit for 10 minutes.

Beat eggs, salt and evaporated milk together.

Mix egg mixture to the yeast mixture.

Add 3 cups of the flour to the yeast mixture.

Add the shortening.

Continue to stir while adding the remaining flour.

Remove dough from the bowl.

Place onto a lightly floured surface.

Knead until smooth.

Spray a large bowl with nonstick spray.

Put dough into the bowl.

Cover with plastic wrap or a towel.

Let rise in a warm place for at least two hours.

 

 

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Frying 

Preheat oil in a deep-fryer to 350 degrees

Add the confectioners’ sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4″ thickness.

Cut into 1″ squares.

Deep-fry, flipping constantly, until they become a golden color.

Drain your beignets as they finish cooking.them for a few seconds on paper towels,

Toss them into the bag of confectioners’ sugar….then holding the bag closed and shakong to coat evenly.