Well i made some fried catfish that my husband caught. I love how they taste, not overly fishy like when the come from the supermarket. Yuck!There was another fish the my DH caught was a drum. These fish have no tate really at all and they are very non oily fish. So pan frying them is your best if you you or your DH catches one.
Mouthwatering Fried Catfish
Enough catfish fillets for 3 or 4 mediumpieces per person.
1 cup Yellow Corn Meal (This should be enough to coat the catfish fillets)
2 teaspoons Lawry's Seasoned Salt
Crisco or your favorite vegetable cooking oil.(Enough to cover the catfish).(I use a deep fryer although a frying pan willwork just as well)
The secret to fried catfish is cookingit at just the right temperature toseal in the moisture and flavor. Whenyou first drop it into the grease youwant to seal it and then cook it.You can use fresh catfish fillets, or you can use the farm raised varietyavailable in the supermarket freezer section.Rinse the fillets thoroughly and thenpat dry with a paper towel. If using fresh catfish, skin the catfish and then wash thoroughly. Pat dry with a paper towel.Roll the fresh, catfish fillets ina mixture of corn meal and Lawry's Seasoned Salt. If you cannot find Lawry's Seasoned Salt, then your favoriteseasoned salt will have to do. It's just that Lawry's Seasoned Salt is a southern favorite. A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325 degrees.Fry until it turns golden brown, about5 minutes. Dump onto paper towel and allow to drain.
Succotash
Ingredients
2 cups lima beans, fresh or frozen
Kernals from 2 ears of corn
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tablespoons unsalted butter 1/3 cup half and half, light cream or heavy cream (go for it!)
salt and pepper to taste
In a non-stick pan, melt 2 tablespoons of butter over medium heat. Add lima beans, corn and bell peppers to pan. Stir to coat. Sprinkle with a dash of salt and pepper. Simmer, covered, over medium-low heat for 10 minutes. Add cream and stir to incorporate. Simmer, covered for an additional 5 minutes. Add remaining butter and adjust seasoning to taste.
Mouthwatering Fried Catfish
Enough catfish fillets for 3 or 4 mediumpieces per person.
1 cup Yellow Corn Meal (This should be enough to coat the catfish fillets)
2 teaspoons Lawry's Seasoned Salt
Crisco or your favorite vegetable cooking oil.(Enough to cover the catfish).(I use a deep fryer although a frying pan willwork just as well)
The secret to fried catfish is cookingit at just the right temperature toseal in the moisture and flavor. Whenyou first drop it into the grease youwant to seal it and then cook it.You can use fresh catfish fillets, or you can use the farm raised varietyavailable in the supermarket freezer section.Rinse the fillets thoroughly and thenpat dry with a paper towel. If using fresh catfish, skin the catfish and then wash thoroughly. Pat dry with a paper towel.Roll the fresh, catfish fillets ina mixture of corn meal and Lawry's Seasoned Salt. If you cannot find Lawry's Seasoned Salt, then your favoriteseasoned salt will have to do. It's just that Lawry's Seasoned Salt is a southern favorite. A quick way to coat the fish in the corn meal and season mixture is to place it in a plastic bag and just shake it.
Drop into deep fryer at 325 degrees.Fry until it turns golden brown, about5 minutes. Dump onto paper towel and allow to drain.
Succotash
Ingredients
2 cups lima beans, fresh or frozen
Kernals from 2 ears of corn
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
3 tablespoons unsalted butter 1/3 cup half and half, light cream or heavy cream (go for it!)
salt and pepper to taste
In a non-stick pan, melt 2 tablespoons of butter over medium heat. Add lima beans, corn and bell peppers to pan. Stir to coat. Sprinkle with a dash of salt and pepper. Simmer, covered, over medium-low heat for 10 minutes. Add cream and stir to incorporate. Simmer, covered for an additional 5 minutes. Add remaining butter and adjust seasoning to taste.
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