|
Fried Catfish with Swamp Gravy
by Teresa L Adams
Catfish, cleaned and dressed
Salt
Black pepper
Cornmeal
Grease
Wash the fish. Cover in cold water. In a brown paper bag or a gallon size zip lock freezer
bag, mix cornmeal, salt and pepper. Heat grease until it sizzles when water is sprinkled in it. Then add one or two fish
to the bag of meal at one time. Shake until covered completely. Remove fish from bag and drop slowly into hot grease. Fry
until golden brown on both sides.
Swamp Gravy
2 large potatoes, chopped
1 large onion, chopped
1 14 oz can whole kernel Corn
1 28 oz can of crushed red tomatoes
1 14 oz can cut okra
1 28 oz can water (use
the tomato can to measure)
Pour grease in which you used to fry Catfish up into old coffee can and set aside for
the next time you fry fish. Put frying pan back on the burner. Heat on high. Add all the ingredients to the drippings in
the bottom of the frying pan. Add water. Stirring constantly until vegetables are done and liquid is thickened.
Fish Patties
from Patsy's Kitchen
Fish Patties were often served at our table when growing up.
Any canned fished could be used, but we always used Mackerel. This was served at breakfast time with cane syrup, fried potatoes,
and biscuits. But it was also good as the meat serving at Suppertime.
1/2 teaspoon salt
1/8 teaspoon
black pepper
1 cup milk or as needed to moisten dough
21/2 cup cornmeal
1 16 oz. can fish, drained and flaked
1 beaten egg
1 small onion, finely chopped
Vegetable oil
In a mixing bowl, mix cornmeal, fish, onion,
egg, salt and pepper. Add enough milk slowly to moisten enough to roll dough in small balls in the palms of your hands.
Put enough oil into a skillet to make at least 1 3/4 inches deep when heated. Heat to 375 degrees and fry the patties
until golden brown, turning once. The frying time is usually about two minutes. Drain the patties on paper towels and set
aside, keeping warm.
Serving suggestions:
Potatoes
Green beans
Collards
Baked onion
|
 |
|
