Southern Catfish Dinner

Catfish is an acquired taste and one that can be made in many different ways depending on the sides you wish to serve. Some people prefer to soak the fish in milk overnight to remove the fishy smell, but I have never worried about it…It’s catfish after all, and I enjoy the true flavor. If you have the availability of butter cats opposed to the bull nose in the Southern US, you might enjoy the milder taste. Northern blue and channel cats can offer some difference in taste and texture but again that is individual choice.

The deep fried method is very common throughout the south. Served with hush puppies (Very Southern); greens; Grits (Cheese or regular) and iced sweet tea.

Frying method.

In a large bowl, I add 1 ½ cups of self rising flour, 2 tsp baking powder, 1 tblsp Paprika, 1 tsp salt. I add a tsp of lemon pepper and adobo as well as garlic salt to my dry mix, but that is up to the chef. (Additional mix may be required depending on amount of fish to be prepared.)

To prepare them fried, you can either fry them whole or filleted. Place a fry pan on the stove on medium heat with enough oil to cover the pan to ¼ inch. (You may have to add additional oil depending on how much you are preparing)

While waiting for the pan to heat, pour 1 cup of milk into a separate bowl and add one egg; Mix well. Once the oil comes to temp, place the fish into the egg/milk mixture and cover completely, then place in dry mixture and coat well. Place carefully into the hot oil and brown one side moving in a minute slightly to prevent sticking. Then turn with a pair of tongs, or using a spatula carefully to prevent splatter. You may want to use a splatter screen over the pan while frying, and adjust the heat as necessary. When the fish is finished cooking, Remove it from the pan and set on an elevated grate to drain.

When you have finished frying all the fish, you may want to make some hush puppies by adding chopped onions and 2 tsp of sugar and 1 tsp baking soda to your dry mix and pour the remaining egg/milk mixture into the same bowl; mix well. The combined mix should be like a very soft biscuit dough, tacky to the touch. Pour out onto a cutting board and form a 3” row. Scrape off the board in rows ½” thick into the oil, brown and turn. When they finish cooking place them on the grate as well to drain. Prepare the hush puppies last and serve hot. You can choose to purchase a mix prior to preparing the fish but again that is a matter of choice.

Broiling Method (easier and healthier)

To broil, preheat oven and place fish on a broiler pan coated lightly with non stick olive oil. Moisten filets with spray on oil and season to taste. Possibly with some sliced onions Lemons or oranges spread across the tops. It should take about 6 to 10 minutes depending on thickness of the fish.

Cheese grits are a wonderful; addition to Catfish. Simply prepare grits from the instructons printed on the packages and after they are finished cooking stirr in about 1lbs of shredded sharp cheddar cheese.

For fried chopped okra (Un breaded) pour about 3 table spoons of olive oil into a medium skillet, and evenly distribute chopped (Long ways) onions into the hot oil. Cook until soft and caramelized. Add 1tbl spoon minced garlic and contents of 32oz pkg Frozen Okra, cook until soft and slightly caramelized on the edges. Season with salt and pepper to taste.