Virtual Catfish dinner...

[Guest guest]

I'm joining in on this, and will bring a cast iron skillet, relatively new, only

20 years old, and will also bring a cast iron Dutch oven skillet( a Deep skillet

on legs) that has been used over the camp fires of our family for over 100

years. It belonged to my great grandfather! Will also go over to Mississippi

and get some of the best catfish!! And you are right about the

coating...whether it be chicken or catfish..it's all in the coating/batter!

I'll also provide the Chow Chow (another condiment) to go on the fish!

Anita in TX

We'll have to work out a virtual dinner party if you can't come

here. The menu will be Southern Fried Catfish, Home-made French Fries,

Black-eyed peas, Cornbread, Pecan (pecon & not peCan pie), coleslaw (two

types one made with garlic/sour/tart & one made with mayo with a little

sugar added to make it sweet), green tomatoe relish, onions, pickles & other

condiments, iced tea made with rose syrup to sweeten it just enough, and

some homemade biscuits for those that don't eat cornbread. How does that

sound for a good dinner? Hey, Butch, how about joining us, too? You can

bring the sippin' drinks since you're from the South also.

The tip to making good fried anything is in the batter. If the

batter isn't right, then the catfish or chicken will not taste right. It

takes years for a good cook to come up with just the right recipe, and then,

try to get that cook to share her recipe with you - good luck! It took me 25

years to get my mother to tell me how to make shrimp gumbo like my dad used

to make it. It was a couple of ingredients that had to be fried before

putting into the gumbo mix. She had just accidentally forgot to tell me how

to do it right. I just laughed because I thought about how good cooks in

anything protect their best recipe. Now I can also make good gumbo. Making

Catfish or Chicken batter is much the same. IT TAKES YEARS OF PRACTICE &

many, many mistakes. Rmember the best way to cook either of these is in a

good, old-fashioned, iron skillet that has been around and seasoned for at

least 50 years. When my mom gave up her house, I got the iron skillets

because I was the girl. I've notice that my brother has been looking with a

lot of lust in his eyes over the past few years at my skillets. I figure

that I will give him one of my skillets one of these days in the far,

distance future. There have been family feuds over who gets the iron

skillets in some families when the head cook-in-charge passes. Marilyn

Swartz's A SOUTHERN BELLE PRIMER, describes this phenomona as well as

describes a lot of other Southern habits that will make you just laugh &

laugh & laugh.

 

 

 

[Guest guest]

I've drooled enough that I'm having problems with the keyboard. How about hush

puppies too. Love those things. I spent many a summer on a ranch in NW Texas and

2 of my kids were born in Texas, and we were stationed in 4 different location

there and did I mention my grandpa -- they all grew up in west Texas too

(Abaline, Sweatwater, Terry County area). Since I have somewhat of a mid west

background( OK and KS), I'll bring the jello salad -- you know the kind they

always have a chruch pot lucks!

 

Salivating

Rita

 

 

Anita Reeves <anita-r wrote:

I'm joining in on this, and will bring a cast iron skillet, relatively new, only

20 years old, and will also bring a cast iron Dutch oven skillet( a Deep skillet

on legs) that has been used over the camp fires of our family for over 100

years. It belonged to my great grandfather! Will also go over to Mississippi

and get some of the best catfish!! And you are right about the

coating...whether it be chicken or catfish..it's all in the coating/batter!

I'll also provide the Chow Chow (another condiment) to go on the fish!

Anita in TX

We'll have to work out a virtual dinner party if you can't come

here. The menu will be Southern Fried Catfish, Home-made French Fries,

Black-eyed peas, Cornbread, Pecan (pecon & not peCan pie), coleslaw (two

types one made with garlic/sour/tart & one made with mayo with a little

sugar added to make it sweet), green tomatoe relish, onions, pickles & other

condiments, iced tea made with rose syrup to sweeten it just enough, and

some homemade biscuits for those that don't eat cornbread. How does that

sound for a good dinner? Hey, Butch, how about joining us, too? You can

bring the sippin' drinks since you're from the South also.

The tip to making good fried anything is in the batter. If the

batter isn't right, then the catfish or chicken will not taste right. It

takes years for a good cook to come up with just the right recipe, and then,

try to get that cook to share her recipe with you - good luck! It took me 25

years to get my mother to tell me how to make shrimp gumbo like my dad used

to make it. It was a couple of ingredients that had to be fried before

putting into the gumbo mix. She had just accidentally forgot to tell me how

to do it right. I just laughed because I thought about how good cooks in

anything protect their best recipe. Now I can also make good gumbo. Making

Catfish or Chicken batter is much the same. IT TAKES YEARS OF PRACTICE &

many, many mistakes. Rmember the best way to cook either of these is in a

good, old-fashioned, iron skillet that has been around and seasoned for at

least 50 years. When my mom gave up her house, I got the iron skillets

because I was the girl. I've notice that my brother has been looking with a

lot of lust in his eyes over the past few years at my skillets. I figure

that I will give him one of my skillets one of these days in the far,

distance future. There have been family feuds over who gets the iron

skillets in some families when the head cook-in-charge passes. Marilyn

Swartz's A SOUTHERN BELLE PRIMER, describes this phenomona as well as

describes a lot of other Southern habits that will make you just laugh &

laugh & laugh.