The Sweet Magnolias Cookbook (12 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 6
Panfried Catfish with Spicy Cornmeal Coating
1 cup vegetable or canola oil
CATFISH SOAK
2 cups buttermilk
½ teaspoon ground cayenne pepper
4 catfish fillets (6 ounces each)
CORNMEAL COATING
1 cup all-purpose flour
½ cup cornmeal
1 tablespoon Cajun and Creole seasoning
1 tablespoon garlic salt
1 tablespoon freshly grated lemon zest
½â1 teaspoon ground cayenne pepper (you decide!)
WET MIXTURE
3 eggs, beaten
3 tablespoons freshly squeezed lemon juice
CATFISH SOAK
In a medium mixing bowl, whisk together the buttermilk and cayenne pepper. Add catfish fillets, making sure each comes into contact with the soaking liquid. Refrigerate 4â12 hours. Remove catfish from soaking liquid, and pat dry between paper towels. Discard the soaking liquid.
CORNMEAL COATING
Combine all ingredients in a gallon-size zip-top food storage bag. Secure shut, and shake to blend. Set aside.
WET MIXTURE
In a shallow dish, whisk together the eggs and lemon juice.
BREADING PROCEDURE
Once you have dried off the catfish fillets after their buttermilk soak, you can proceed. The proper breading technique (for all frying) is a dry-wet-dry method. Dredge the catfish fillets, one at a time, into the spicy cornmeal coating, then the egg mixture, then back to the spicy cornmeal coating (dry, wet, dry).
FRYING
Heat oil in a large skillet over medium-high heat to 370°F. (Check the temperature with a thermometer if you have one.) You will know when the oil is hot enough to fry if you drop a tiny bit of breading into the hot oil and it sizzles furiously. The oil should be hot but not smoking.
Carefully lower the catfish into the skillet, frying two fillets at a time. The thickness of the fillets determines the cooking time. Total frying time is approximately 7â8 minutes, turning once halfway through frying.
Remove from skillet, and let drain on wadded paper towels.
Repeat with remaining fillets.
SERVES 4
Note: Catfish can be quite strong tasting. The buttermilk soak helps lessen that strong (sometimes offensive) flavor. This buttermilk soak also works nicely with wild game and fowl. It also helps tenderize the meat some.
Pan-Seared Trout with Browned Butter & Lemon Sauce
SAUCE
½ cup butter
1 lemon
1 teaspoon coarsely ground black pepper
TROUT
4 boneless rainbow trout fillets (5â6 ounces each)
Salt and freshly ground black pepper
4 sprigs fresh rosemary
1 lemon, very thinly sliced
SAUCE
Place butter in a small saucepan. Bring to a boil over medium heat. Continue to boil, stirring often, until nutty smelling and amber colored. Remove from heat.
Using a vegetable peeler, remove the lemon zest (colored part of the peel). Add lemon zest to the browned butter.
Juice the lemon, removing the seeds. Add lemon juice and pepper to the browned butter sauce. Cover sauce to keep warm while you prepare the fish.
Just before serving, remove the lemon zest, and discard.
TROUT
Rinse trout fillets, and pat dry between paper towels, skin-side up. Season fish with salt and freshly ground black pepper.
Place a sprig of rosemary on each fillet. Place 2 slices of lemon on top of each rosemary sprig.
Heat a large skillet over medium-high heat. Spray pan lightly with nonstick cooking spray. Place 2 pieces of trout on skillet, flesh side up. Cook 3 minutes.
Carefully turn over with the lemon slices coming in direct contact with the skillet. Cook 2 minutes more.
Transfer to serving plates or platter, covering loosely with foil to keep warm while you prepare the other two trout fillets. Drizzle each serving with browned butter & lemon sauce.
