YOU KNOW YOU WANT SOME YUMMY FRIED CATFISH AND COLE SLAW

Fish is a traditional Lenten dish.

FISH AND SLAW SANDWICH
FISH AND SLAW SANDWICH

I went to the grocery store yesterday to get fish.  The halibut looked good, but it was $27.00 a pound.  I’m a little too thrifty for that.  The catfish, which is the fish du jour for the Texas Hill Country, was $6.50.  We were having catfish.

Some people batter up their catfish in buttermilk.  I understand that, and use buttermilk for my fried chicken, but have found it tends to alter the savory fish flavor of the catfish so I don’t use it.  Others use beer, and that is good on cod or halibut, but not on catfish.  At least, not in my personal opinion.

Procedure

1.  Cut the catfish filets into the sizes you want.  Clean with cold water and let set in cold water.

2.  Mix yellow cornmeal and flour in a 2 parts to 1 part ratio.  How much you need will depend upon how much fish you fry.

3.  Drain the fish, but leave it in the bowl.  Dash in salt, pepper, lemon pepper, and paprika.  You could also add some oregano or basil, but I like to keep my catfish a little simpler.  I do, however, if I have it, like to throw in some ‘fish rub’ spices that you can get most anywhere.  The one exception I would add is stay clear of Cajun seasoning, unless you are intending to make Cajun styled food.

4.  Mix up the fish and the spices well with your hands.

5.  Heat up a frying pan filled about 1/3  high with canola oil.  When the oil is hot enough, begin to dip the fish filets into the dry mix.  Make certain every inch of the fish is covered and then drop them into the hot oil.

6.  Cook the fish filets for about 5-6 minutes, or until they begin to turn golden underneath.  Flip and cook another 2-3 minutes on the other side.  When both sides are golden brown with slight fl3cks of dark brown on the crust, take them out and cover with foil.  Do not overcook the catfish, it will make it gummy.

You can fry multiple batches, as the fish will stay plenty warm under the foil.

Now, I served my catfish with homemade cole slaw.  It turned our delish.  Make the slaw about an hour before you are going to fry the fish.

Cole Slaw

1.  Grate 3-4 peeled and cleaned carrot sticks, put in a large bowl.

2.  Dice one half of a red onion.  Put it in the same bowl as the carrots.

3.  Cut up a half head of cabbage in the bite size portions you want.  You can dice it or julienne it, whatever you desire.  Put it in the same bowl.

4.  Salt and pepper it, and throw in about four tablespoons of sugar.

5.  Pour in 3 teaspoons of vinegar.

6.  Add about a half a cup of Miracle Whip.  You can start small with the Miracle Whip and add more as you like.  It is all a matter of taste.  Remember, you can always add more, but you can’t take any out once you’ve put it in.

7.  Wash your hands thoroughly and mix the slaw up with your hand.  A spoon just will not do what a hand will do.

Refrigerate for about an hour before you serve it.

Now, the way I liked to serve this dish is to put it all between buns.  I top the catfish filet with cole slaw right on top and then squeeze the buns together.  No ketchup or tartar sauce needed.  Yum.

 

FEED ME

One of the things that I look forward to with our yearly excursion to the Empire of Texas are the foods that I miss so much.  There are many delightful foods in Washington—salmon, fish-n-chips, blackberries, apples, cherries, etc… but I still miss some of the favorites from my youth. 

Barbeque

As I’ve grown up I’ve learned to appreciate the subtleties of different kinds of barbeque; such as  pulled pork or the Carolina golden and the unique zang of Memphis style.  Yet, I am a Texas boy and barbeque to me means brisket, cooked over a slow smoky fire, rubbed (NOT SAUCED) with a unique mixture concocted by the pit-master.  It must be served with white bread, some type of bean, pickles, onions, and ice tea.  No plates, just butcher paper.

 Tex-Mex

I could call this one Mexican food, but that would offend my friends on the west coast where they cook up a variety of yummy Mexican food that I love also—like fish tacos or wet burritos.  My experience is that this ‘Cali-Mex’ is more citrusy, lemony, and fruity.  Mango would never pass muster for Tex-Mex.  Tex-Mex is chili con carne, guacamole, hot jalapenos, cilantro enriched salsa, and chili rellenos that will knock your socks off.  Tex-Mex has a bite that comes from an emphasis upon tomatoes and peppers and spicy meat.  Oh, and don’t forget to deep fry something.

Catfish

My desire for catfish, hush puppies, cole slaw, pickles and onions and tartar sauce is located in my East Texas childhood.  A ‘catfish fry’ is a social event as much as a food event in which family and friends gather around the deep fat fryer and enjoy yummy goodness.  Catfish is not my favorite fresh water fish, that would be large mouth bass.  Yet when deep-fried and paired with hush puppies and tartar sauce (and don’t forget the sweet tea) something magical happens.  The planets align, foes drop their swords, and world peace occurs—at least long enough to shovel in as many filets as possible.

Pittsburgh Hot Links

It is hard to describe the emotions, desire and longing that swell up within me when I think of these beautiful delights.  They are not for everyone, but they are, quite possibly, the best thing I have ever eaten in a restaurant, anywhere, period.  There is only one place I know to get them and that is JB’s Hotlinks in my hometown of Hughes Springs,Texas.  It is a sausage case filled with yummy, spicy sausage and then deep-fried.  I eat mine with chili, cheese, and onions on top and then squirt this outrageously insane good vinegary sauce on it then eat it with crackers.  The best drink pairing with this:  Cherry Coke.

They are called “Pittsburgh” hot links but I do not know if that is Pittsburgh,Pennsylvania or Pittsburgh,Texas.  I don’t care.  I just want more.  Everyone should make a pilgrimage at least once to go have some in their lifetime.

Yum Yum

Blue Bell Ice Cream

Blue Bell ice cream is simply the best in the world.  I like any of the vanilla flavors along with fresh Fredericksburg peaches.  Yum.  I haven’t had much of this because of the large amount of calories involved; but I have had my fix.

On the way home, back to good old Port Orchard, I think I will have to buy some Alka-Seltzer and update my workout routine.