Here we have assembled recipes for a Southern Fish Fry dinner all on one page. We suggest you proceed in the following manner:
1. Make the Cole Slaw, Ice Tea and Pecan Pie ahead of time, even the day before and store in the refrigerator.
2. Then, make the dough for the hushpuppies and set aside.
3. Next, start the fish frying.
3. As the fish fries, start cooking the hush puppies. Keep hot in an oven set on low.
With any luck everything will come out cooked at nearly the same time. The fish and hushpuppies should be served steaming hot.
* Catfish fillets (3 or 4 medium pieces per person)
* 1 cup White Corn Meal
(most catfish recipes call for yellow cornmeal - I prefer white but you can use either)
* 1/3 cup all purpose flour
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon garlic powder
* 2 medium eggs
* 1/4 cup buttermilk
* Enough cooking oil to cover the fish (I use peanut or corn oil)
1. Combine all dry ingredients on a plate, mix well
2. Beat eggs and buttermilk in a medium size bowl
3. Wash catfish fillets and pat dry.
4. Dip fillets in the egg wash, shake off excess then roll in the cornmeal mix to coat thoroughly on all sides.
5. Make sure oil is hot, then place fish in frying pan and fry until golden brown on both sides
6. Drain on paper towels and serve hot
It's a little work but, you should de-bone and skin the fillets before beginning. To de-bone simply pull out all the bones with a pair of pliers. It's quick and easy. You can also use the pliers to skin the fish. Just hold one end with a towel or stick a fork in it and pull the skin off with the pliers. It should come off in one piece.
* 1 cup white cornmeal
* 4 tablespoons flour
* 1 tablespoon baking powder
* 1/3 cup onion - diced
* 1/8 tablespoon baking soda
* 1/2 cup buttermilk (more or less)
* 1/8 tablespoon salt
* 1/8 tablespoon black pepper
* Cooking oil (see below for amount)
1. In a medium pot place enough cooking oil to provide at least a 4 inch depth of oil.
2. Place the pot on medium high heat. The oil temperature is very important. It must be hot but not smoking hot. Here's a tip. Place the end of a wooden spoon or any wooden utensil you have in the hot oil. If bubbles swirl up around the wood immediately, you have the correct temperature. If no bubbles, it's not hot enough.
3. In a medium size bowl, combine all the dry ingredients (including the onions) and stir well. Add the buttermilk slowly while closely observing the consistency. Stir to a consistency of wet sand. The mix should stick together without crumbling when rolled in your hands. If too dry, add milk. If too mushy, add cornmeal.
4. Using your hands, roll the cornmeal mixture in balls, slightly larger than golf balls.
5. Place balls on a large spoon (plastic or wood) and submerge in the preheated oil.
6. Cook until golden brown (only about 2 minutes).
Place the hushpuppies on paper towels as they are removed from the pot to absorb some of the oil.
Place cooked hushpuppies in a warm oven until ready to serve.
Makes about seven hushpuppies (2-3 people). To serve more, just double the ingredients.
* 1 large head of cabbage, chopped fine (about 1/4 inch pieces).
* 1 cup chopped green bell pepper
* 1 cup chopped onion
* 2 tablespoon celery seed (optional)
* 1 cup white vinegar
* 1 cup sugar
* 1 tablespoon olive oil or salad oil
* 2 tablespoons salt
* 1/4 tablespoon black pepper
* 1/4 cup mayonnaise
1. Mix chopped cabbage, bell peppers and onion, in a large bowl. Set aside.
2. In a small saucepan, bring vinegar, sugar and salt to a boil, stirring until sugar is completely dissolved.
3. Allow vinegar/sugar mix to cool 5 minutes then pour over cabbage mix.
4. Stir in black pepper, olive oil, celery seed and mayonnaise. Mix well.
5. Adjust ingredients to taste. If too sweet, add vinegar. If too much vinegar, add sugar and oil. If bland, add salt.
6. Refrigerate for 30-45 minutes. Pour off excess liquid before serving.
* 1/2 cup sugar
* 1/4 cup butter (softened)
* 1 cup corn syrup
* 1/4 tsp salt
* 1 tsp vanilla
* 3 eggs
* 1 to 1 1/2 cups pecans
* 1 - 9-inch deep dish pie shell (unbaked) PIE CRUST RECIPE
or buy pre-made.
1. Preheat oven to 350 degrees.
2. Cream (mix) the sugar and butter well in a medium sized mixing bowl.
3. Add syrup, salt, and vanilla. Mix again.
4. Add eggs one at a time and mix after each.
5. Stir in pecans (save a few to place on top of pie after cooking).
6. Pour mixture into unbaked pie crust.
7. Bake in preheated oven until top is brown and pie set (about 45 minutes).
Toothpick stuck in center of pie should come out almost dry.
Tip: Be sure to mix ingredients well. Otherwise the pie may not set up.
You can use chopped pecans or whole.
Store in the refrigerator. May be reheated in microwave before serving (about 15 sec).
8 tea bags black tea
1 1/2 cups sugar
1 qt water
1. Pour the sugar in a 2 quart pitcher. Sit aside
2. Place 1 quart water in large pot on stove top burner set on medium-high heat.
3. Add tea bags to water
4. Bring water just to the point where small bubbles begin to form around edge of pot. Do not bring to a full boil.
5. Remove from heat and discard tea bags
6. Pour hot tea in pitcher containing sugar. Mix well until all sugar is dissolved.
7. Add one tray of ice. Stir
8. Add water from tap to bring water level to within 4 inches of top of pitcher
9. Refrigerate for 30 minutes