Pan-Fried Catfish

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As a woman of a certain age I’ve finally come to enjoy fish. This was no easy transition, believe me. We’re talking years of cringing or clamping my nose. The years passed and now I find it a wonderful challenge to create easy recipes for the various types. I hope you enjoy this menu.

Pan-Fried Catfish 

Snazzy Sliced Tomatoes

Remoulade Sauce

French Fries

Dry White Wine or Cold Beer

 

Pan-Fried Catfish

  • ⅓ cup all-purpose flour, might need a little more
  • ½ tsp. freshly ground pepper
  • 2 tbsp. water
  • 2 eggs, beaten
  • ½ cup seasoned breadcrumbs
  • ¼ cup cornmeal
  • ¼ tsp. red pepper flakes
  • ⅛ tsp. garlic powder
  • ½ tsp. dried sage
  • ½ tsp. dried thyme
  • 4 catfish fillets, cut into serving pieces
  • 2 tbsp. lard, solid shortening, or vegetable oil
  • 1 tbsp. butter

Combine flour and pepper in a zip-top plastic bag or paper bag. Mix well water and eggs in a shallow dish large enough to hold a fillet. Blend breadcrumbs, cornmeal, and remaining dry ingredients in a different shallow dish.

Place one fish in the bag and shake gently to coat. Remove and dip it in egg mixture. Dredge in breadcrumbs mixture. Lay on a plate. Do the same with the other pieces. Do not stack or overlap the fish. Set in the refrigerator for 20 – 30 minutes. This dries the breading a little and helps it adhere better while frying.

Heat a large nonstick skillet over medium heat. Add oil and butter to pan. Swirl pan to melt butter. Be careful not to burn it. Add fillets to pan. Cook 5 minutes on each side or until fish flakes easily when tested with a fork.

Remoulade Sauce

  • ⅓ cup green onion, sliced
  • ¼ cup celery, chopped fine
  • 1large glove garlic, chopped fine
  • 1 ½ tbsp. fresh parsley, chopped
  • 1 tsp. capers, drained, chopped
  • ½ tbsp. horseradish
  • 1 ½ tbsp. whole grain mustard
  • ½ tbsp prepared mustard
  • 1 tbsp. ketchup
  • ½ tbsp. Worchester sauce
  • 1 tsp. Frank’s hot sauce or ¼ tsp. Tabasco sauce
  • ½ tbsp. lemon juice
  • ½ tsp. paprika
  • Freshly ground pepper to taste
  • 1 cup mayonnaise

Place all ingredients except mayonnaise in a food processor. Process until semi-smooth. Scrape down the sides. Continue to process until smooth, about 30 seconds to 45 seconds in all.

Add mayonnaise. Blend well.

Pour sauce into a serving dish, cover, and refrigerate until dinner.

Snazzy Sliced Tomatoes

  • 2 Romaine lettuce leaves per person
  • 1 tomato per two people
  • Red wine vinegar
  • Olive oil
  • Garlic powder not garlic salt
  • Chives, fresh snipped fine or dried
  • Freshly ground pepper to taste
  • Prepare this dish at least an hour before serving.

Place lettuce on each salad plate. Slice tomatoes ½” thick and arrange atop lettuce.

Drizzle vinegar over the tomatoes, then lightly lace with olive oil. Dust with garlic. Add pepper. Sprinkle plenty of chives across the top.

Set on the counter away from sun or heat to flavor through.

French Fries

I’m a fan of Ore-Ida brand frozen fries. Not only are they easy, they taste great!

May you enjoy all the days of your life around a well laden table!

 

Sloane

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