Why Food Storage and the like


This blog comes to help us all deal with FS questions and to build up from a starting place & build a more complete and full FS & how to be more Self Reliant. Let us all get Prepared & ready for anything that may come our way. You never know when Mother Nature, Man Made Disaster or Money Problems may come and you would need your FS to get you through! I will talk about Emergency Preparedness also!

Food Storage, Emergency Preparedness, Other tips and Ideas. Let me help you get ready for what ever may come!

I started Food Storage over 15 years ago. I have taught many classes and been a speaker and helped many people over the years. This is a place where I can state things or address issues I want to cover.

Tuesday, June 25, 2013

National Catfish Day

Today is June 25th and it is national catfish day. Today is a great day to enjoy some fried or baked catfish!

On June 25, 1987, President Ronald Reagan began a presidential proclamation with the words "More and more Americans are discovering a uniquely American food delicacy — farm-raised catfish."

So with that in mind here are a few Catfish recipes! Enjoy

 Buttermilk Slaw                                                
1 large cabbage, shredded
1 carrot, shredded 
1 tablespoon grated onion
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
Sea salt & fresh ground black pepper to taste

There is one southern tradition I believe in and that is draining cabbage of its water before making slaw. Nothing worse than 'soupy' slaw after setting around a few hours. A head of cabbage has a lot of moisture and by tossing it with 1 1/2 teaspoons of salt in a colander, letting it drain for an hour will remove the excess water allowing the slaw to remain nice and crisp throughout the meal, even for the next. Just be sure to rinse well under running water, drain and allow to dry on a towel before proceeding with the recipe.
Mix the carrots and cabbage in a large bowl. Stir the remaining ingredients together and mix into the cabbage coating well. Refrigerate at least 2 hours and up to 6 hours before serving.

Homemade Tarter Sauce

1 cup mayonnaise
2 teaspoons minced white onions
1/2 cup chopped bread & butter pickles, sweet or dill relish, whatever you fancy
Lemon juice to taste
Salt, pepper and garlic powder to taste
Blend together and refrigerate until ready to serve.

Buttermilk Battered Fish Fillets

for each pound of fish fillets
good for catfish, brim, perch - any lake fish or fillets of choice

1/4 cup buttermilk
1/2 teaspoon cider vinegar
1 tablespoon brown mustard
1/2 cup plain cornmeal
1 teaspoon salt
1 teaspoon paprika
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepperWhisk the buttermilk, vinegar and mustard in a wide bowl and add the fish fillets coating well. Let set for 30 minutes. Mix remaining ingredients in a shallow bowl and set aside.
Coat a broiling pan with olive oil. Heat broiler oven to 475 F.
Remove fillets one at a time and dredge in the cornmeal mixture. Place on the pan separating the fillets about an inch apart. Turn up the broiler to 500 degrees and place pan about 4 inches under the broiler. Cook about 4 minutes per side. Test fillets with a fork checking the thickest part of the fish. Serve with lemon wedges and tarter sauce.

Recipes from http://dricksramblingcafe.blogspot.com/2010/08/southern-oven-fried-catfish-with-tarter.html

Serves four
4 Mississippi pond-raised or wild catfish, skinned and deheaded (about 1 1/2 pounds each)
2 eggs
Dash of Worcestershire sauce
Dash of hot sauce
2 1/2 cups milk
1 cup yellow cornmeal 
1/3 cup all-purpose flour
salt and freshly ground pepper, to taste
1 teaspoon lemon pepper
2 quarts peanut oil
8 scallions
3/4 cup Miracle Whip
1/2 cup mayonnaise
1/4 cup pickle relish
1/4 cup finely chopped onion
3 tablespoons fresh lemon juice
Dickey Sauce: In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use.
Catfish: Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper.
With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside.
In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish—one at a time for whole fish (if using fillets, two at a time)—and cook 7–8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.

Recipe from http://www.fieldandstream.com/blogs/fishing/2010/06/catfish-recipe-national-catfish-day

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