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 RECIPES  LANE 3

Southern Classic Fried Catfish with Jalapeno Puppies

 

4 U.S. Farm-Raised Catfish fillets (4 to 6 ounces each)

¾ cup yellow corn meal

¼ cup all-purpose flour

2 tsp. salt

 tsp. cayenne pepper

¼ tsp. garlic powder

Vegetable oil

To prepare catfish:

Combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat catfish with mixture, shaking off excess. Fill deep pot of a 12-inch skillet half full with vegetable oil and heat to 350 Degrees F. Add catfish in single layer; fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels. Makes 4 servings.

 

Jalapeno Hush Puppies:

1 cup self-rising cornmeal*

½ cup self-raising flour

1 Tbsp. granulated sugar

½ cup minced jalapeno pepper

1 cup milk

1 large egg, beaten

Vegetable oil

*If self-rising cornmeal is not available, add 2 tsp. baking powder and two tsp. salt to 1 cup cornmeal.

To prepare hush puppies:

Combine first five ingredients in a bowl; stir in milk and egg until just combined. Preheat cooking oil to 350 degrees F in a heavy skillet or deep fryer. Drop level of batter into hot oil. Turning hush puppies frequently, cook until golden brown on all sides, about 3 minutes. Remove with slotted spoon. Drain on paper towels. Yield about 2 dozen.

***

Southwestern Catfish Salad

 

For the catfish:

2 Tbsp. lime juice

1 Tbsp. chopped fresh cilantro ( or ½ tsp. ground coriander)

One-half small jalapeno pepper, finely chopped ( or ¼ tsp. cayenne pepper)

1 garlic clove, minced

1 tsp. salt

1/3 cup olive oil

2 U.S. Farm-Raised Catfish fillets, cut into strips

 

For the salad:

6 cups salad greens, washed and torn into bite-size pieces

2 ripe tomatoes, cut into wedges

1 ripe avocado, peeled and sliced

½ cup fresh, frozen, or canned corn

To prepare catfish:

To prepare the catfish, mix lime juice, cilantro or coriander, jalapeno or cayenne pepper, garlic, salt, and olive oil in a non-corrosive, small bowl. Mix using a wire whisk until well blended. Place catfish strips in a shallow dish. Pour half of the lime juice mixture over catfish. Cover with plastic wrap and refrigerate for 30 minutes to marinate. Reserve the other half of marinade to use for salad dressing.

Preheat the broiler. Place marinated catfish strips on broiler pan rack and broil for 4 minutes on each side or until fish flakes easily when tested with a fork. To assemble the salads, line 4 salad plates with salad greens. Arrange catfish strips, tomato wedges, and avocado slices over greens and to with corn. Drizzle reserved marinade over each plate and serve. Makes 4 servings.

 ***

Plain Great Cheesy Catfish

2 Tbsp. margarine

½ cup grated Parmesan cheese

¼ cup yellow cornmeal

¼ cup all-purpose flour

½ Tsp. pepper

1 Tsp Spanish paprika

2 pounds U.S. Farm-Raised Catfish fillets

Preheat oven to 400 degrees F. Place margarine in a 13-x-9-inch baking pan and place in the oven to melt while oven is heating. Remove pan from the oven. Mix  Parmesan cheese, cornmeal, flour, pepper, and paprika in a plastic bag. Add catfish fillets, one at a time, and shake to coat with the Parmesan mixture. Arrange fillets in a single layer in the prepared pan, turning once to coat with margarine. Sprinkle remaining cheese mixture over fish. Bake for 10 to 15 minutes or until golden brown and fish flakes easily when tested with a fork. Makes 4 servings.

 

Northeast Catfish with Cabernet and Green Peppercorns

10 Tbsp. butter

2 large mushrooms, cut into julienne strips

2 Tbsp. finely diced shallots

1 Tsp. green peppercorns, slightly crushed

1 cup cabernet sauvignon or other dry red wine

Salt to taste

½ cup all-purpose flour

Freshly ground black pepper

4 U.S. Farm –Raised Catfish fillets (4 to 6 ounces each)

Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add mushrooms and sauté until golden brown. Add shallots, peppercorns, and wine; simmer until almost all of the liquid has evaporated. Using a wire whisk, mix in 7 tablespoons of the butter over low heat. Season with salt to taste. Set sauce aside and keep warm.

Place flour in a shallow dish or on a piece of wax paper and season with salt and pepper. Dredge catfish fillets in seasoned flour. Set aside on a wax paper-lined baking sheet.

Melt remaining 2 tablespoons butter in large skillet over medium heat. Fry the fillets two at a time in the hot butter for 3 to 4 minutes on each side or until browned and fish flakes easily when tested with a fork. Spoon some sauce onto each serving plate and top with a fillet. Makes 4 servings.

 ###

Angel's Louisiana-style Shrimp Croquettes & Corn Moque Choux

 4 servings; Prep Time: 20 minutes; Cook Time: 25 minutes    

Croquettes:

2 Tbsp. Shedd's Spread Country Crock ® Spread

1/4 cup finely chopped green, red and/or yellow bell pepper

2 Tbsp. finely chopped red onion

1/3 cup cornmeal

2 eggs, beaten

1 tsp. lemon juice

1 tsp. Lawry's Seasoned Salt

Pinch Lawry's Seasoned Pepper

Pinch Lawry's Garlic Salt

8 ounces cooked shrimp, finely chopped

1/4 cup canola oil

 

Corn Moque Choux:

2 Tbsp. Shedd's Spread Country Crock ® Spread

1 cup chopped onion

2 links hot italian sausage, chopped

1/2 bag ( 16 oz.) frozen gumbo vegetable blend, thawed

1/2 tsp. Lawry's Seasoned Salt

Pinch Lawry's Seasoned Pepper

 

For Croquettes, in 12-inch nonstick skillet, melt Spread over medium-high heat and cook green pepper and onion, stirring occasionally, 3 minutes or until vegetables are tender.

In large mixing bowl, combine vegetable mixture, cornmeal, eggs, lemon juice and seasonings. Stir in shrimp; shape into 4 patties.

 In same skillet, heat oil over medium-high heat and fry croquettes, a few at a time, turning once, 6 minutes or until golden brown; drain on paper towels.

For Moque Choux, in 10-inch skillet, melt Spread over medium-high heat and cook onion and sausage, stirring occasionally, 3 minutes or until onion is tender. Stir in vegetables and cook, stirring occasionally, 10 minutes. Stir in seasonings and cook, stirring occasionally, 5 minutes or until sausage is cooked, adding a little water if mixture is too dry.

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