Southern Pan Fried Catifsh with Potato Salad
We made an enormous meal tonight. Probably 8lb of potato salad (new recipe).
Potato Salad
6lb Idaho Potatoes (peeled & diced into ½” cubes)
4 Large Stalks Celery
6 Large Eggs (boiled and minced)
3 Green Onions (sliced finely)
2oz Seasoned Almond Slivers
1C Mayonaisse (or Salad Dressing)
2Tbs American Mustard
1Tbs English Mustard
3Tbs Pickle Relish
1Tsp Paprika
2 – 4 Tbs Red Wine Vinegar
2Tbs Dill Pickle Juice
Chopped Parsley (optional)
Cook the potatoes til fork tender.
Mix in a separate bowl the mayonaisse, mustards, relish, paprika, vinegar, pickle juice and whisk til smooth.
Add the celery and eggs to the potatoes and then add the liquid mixture to the potatoes and fold til the potatoes are covered with the mixture.
Chill and serve.
Southern Pan Fried Catfish
1 Large Catfish Fillet
¼C Corn Meal
2Tbs Cayenne Powder
2Tbs Emeril’s Essence (or Cajun Spice)
1 Large Egg
2Tbs Corn Oil
Beat the egg and add to a plate or bowl.
In another plate mix the corn meal and seasonings.
Dip the fish fillet in the egg mixture on both sides till it is covered completely.
Roll the egg-drenched fish fillet onto the corn meal mixture.
Repeat dipping the fish fillet into the egg mixture, and again roll the fish fillet in the corn meal mixture.
In to a hot oil covered pan place the fish and put the lid on.
Cook til the pan side of the fillet is crisp then turn over and replace the lid.
When fish is puffed up and a fork shows the inside to be flaky it is done.
