I love all fried seafood but there's something about crispy, Southern fried catfish that makes it my favorite. I soaked my catfish in buttermilk to remove some of the fishiness and coated with yellow mustard to add an extra crunch. Serve with potato salad and sweet peas if you really want to be an honorary Southerner lol. Check out the Instagram reel here!
Ingredients: 2 lbs of catfish filets (cut in strips) 1 cup of buttermilk 1/2 cup of yellow mustard Lemon Pepper (to taste) Paprika (to taste) Slap Ya Mama Creole Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Badia Complete Seasoning (to taste) 1 24 oz box of Zatarain's Fish fry, any flavor) Vegetable Oil (Enough to deep fry fish) Directions: 1. In a bowl, pour buttermilk over catfish and cover. 2. Refrigerate at least 30 minutes. 3. Remove from fridge and pour off excess buttermilk, if any. 4. Add yellow mustard and dry seasonings. Note: Do not over season the fish, especially if you are using seasoned fish fry) 5. Mix well until catfish is coated in both. 6. Pour fish fry in another bowl. 7. Squeeze off extra liquid from catfish and dredge in fish fry. 8. Fry at 350 F for about 5 minutes or until golden brown. Fish should float to the top. 9. Place fried fish on paper towel lined pan. Enjoy!
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If you follow me on instagram, you know that my son LOVES red beans. Well, he doesnt discriminate. He loves all beans. I like cooking white beans when I want to switch things up a little. Be sure to check out the Instagram reel here!
Ingredients 1 lb of Camellia White Beans 2 yellow onions, diced finely 3 stalks of celery, diced finely Chicken Broth (Keep on hand to keep liquid levels adequate) 2 tbs Olive Oil 1 lb of cubed ham 1 large ham hock Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves Green onions (sliced for garnish) 1 tbs Cornstarch (optional) Directions:
The first thing people ask when they show up to a cookout is who made the potato salad. Don’t get caught slipping 😂. Potato salad is one of those things that’s easy to make and even easier to mess up. I used russet potatoes and a lot of eggs. After I boil them, I generally add seasonings, mustard, Mayo and relish until the ancestors whisper “That’s enough my child.” Since I love y’all, I wrote down EXACTLY how much I used. Here’s the biggest tip I was given when I first started making potato salad: Add your condiments in SMALL increments. Mix it up, taste and repeat! Everyone’s tastebuds are different, I do this until I have the perfect blend for my taste! My recipe will serve as a guide! Make sure you check out the Instagram reel here! Ingredients: 3 lbs of Russet Potatoes (About 6-7 potatoes) 3/4 cup of Blue Plate Mayonnaise 1/2 cup of yellow mustard 1/4 cup of sweet pickle relish Slap Ya Mama Creole Seasoning (to taste) Garlic Powder (to taste) Onion Powder (to taste) Black Pepper (to taste) Salt (for boiling the potatoes) Badia Complete Seasoning (to taste) Smoked Paprika 1 yellow onion (diced finely) 1 stalk of celery (diced finely) 4 boiled eggs (egg whites only) Directions: 1. Peel potatoes and dice. 2. In a large pot of salted water, boil about 10 minutes or until they can be cut through with a knife. Do not overboil! 3. Boil the 4 eggs and peel. Remove the yolk, set the whites aside. 3. Drain the boiled potatoes and transfer to a large bowl. 4. Add the boiled egg whites and diced vegetables. 5. Season with all of the dry seasonings except for the smoked paprika. 6. Add the mayo, mustard and pickle relish. 7. Mix with a spoon and then use a potato masher to make the mixture a more creamy consistency. Note: If you like a chunkier potato salad, omit the potato masher and continue to mix with a spoon. 8. Taste the potato salad and adjust the taste accordingly using the condiments. Example: Add relish for more sweetness, add mustard for more “spice” or mayo to smooth the texture and tone the other flavors down. It’s up to you! 9. Once the potato salad is mixed completely, smooth it out with the back of the spoon. 10. Garnish with smoked paprika Please let me know if you enjoy this recipe! I don’t know where you live but in Louisiana, its Red Bean Monday, aka my toddler’s favorite day of the week!
There are tons of ways to make this but I love using smoked neck bones to give my gravy that cloudy look and smoky taste. Some people like sausage in their red beans and you can even do both. Whatever meat you choose, just remember to cook the beans low and slow so that all the flavors mesh together. I soak my beans overnight to cut down on cooking time. I also like to add chicken stock as the water cooks down to keep them from drying out and add flavor. Pro tip: Add a pinch of baking soda to greatly reduce the gas that beans often cause. That’s free game from the chemist in me lol. Make sure you check out the Instagram reel of this dish here! 1 lb of Camellia Red Beans (soaked in water overnight) 1 large onion, diced finely 2 stalks of celery, diced finely 1 green bell pepper, diced finely 2 tbs Better than Bouillon Roasted Garlic Base Chicken Stock (Keep on hand to keep liquid levels adequate) 4 smoked pork Neck Bones Slap Ya Mama (to taste) 1 tbs Smoked Paprika Badia Complete Seasoning (to taste) Black Pepper (to taste) Garlic Powder (to taste) Onion Powder (to taste) 1 Tbs Thyme 2 Tbs Oregano 2 Tbs of Parsley 2-3 bay leaves Note: Soaking the beans overnight or during your work day reduces the cooking time. Cover the beans with water and add a pinch of baking soda to reduce the gas that beans can cause.
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AuthorBrandy, creator of BMyCurlfriend Archives
November 2023
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