Tuesday, September 11, 2012

2-on-Tuesday: Fried Catfish & Oysters

I loved summers at my grandparents' home in Bastrop, Louisiana, because the home was full of love and food! Nannie was a great cook and showed her love by preparing all of our favorites including multiple cakes and pies. Each summer, we'd shuck corn, shell peas and have a big fish fry with all the cousins running around barefoot catching fireflies. It was my job to sit on top of a folded quilt which insulated my "seat" to hold down the hand-cranked ice cream churn. When the adults let us have a small bonfire, we'd roast marshmallows and eat one or two, but torch the rest on the ends of sticks chasing each other in a game of hide-n-seek that, now, somewhat resembled a scene from Lord of the Flies. Oh, well. Such were my summers!

3 cups  Yellow Corn Meal
S&P or Tony Chachere's Cajun Seasoning, to taste
2 lbs      Catfish Filets or Nuggets
1 pint    Oysters, drained
Oil  *My family uses peanut oil, but you can use Canola
  • Heat oil in deep pan. I prefer cast iron.
  • Combine cornmeal and seasoning. Dip wet fingertip into mixture to check taste.
  • Dredge/Coat catfish in cornmeal mixture & ease into hot oil
  • Tip: Don't overcrowd. Oil will bubble over onto stove creating fire hazard & a mess!
  • Tip: Fish is ready when it floats to the top & is gold brown!
  • Drain on newspaper...that's what Pappaw did!
  • Repeat for the oysters!
One simply cannot have fried fish without fried oysters! Serve with Cheese Grits & Turnip Greens! If you hunger for a Oyster Po'boy, load a soft hoagie bun with fried oysters, lettuce and Thousand Island Dressing!


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