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Simple Oven-Crispy
Crappies
Ingredients
• 2 pounds of crappie
fillets
• 2 teaspoons garlic
salt
• 1 1/2 teaspoons onion
powder
• 2 cup round buttery
crackers, finely crushed
• 1 egg
• 1/2 cup beer
• Cooking oil
Mix garlic salt and onion powder thoroughly. Sprinkle 1/2 teaspoon over fillets. Mix remaining garlic-onion
powder seasoning into crushed crackers crumbs. Make wash by beating egg into beer. Dip fillets in wash and then into seasoned
cracker crumbs. Coat thoroughly. Heat about 1/4 inch of cooking oil to 375 degrees. When you drop fillets in, they should
sizzle. Fry about 4 minutes, turn and fry on other side. Fish should be golden brown.
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Crispy Fried Catfish
INGREDIENTS:
- 6 catfish
- 1/2 cup evaporated milk
- 1 tablespoon salt
- dash pepper
- 1 cup flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- 10 to 12 slices bacon
PREPARATION: Clean, wash and dry fish. Combine milk, salt and pepper in a bowl. In a pie plate or shallow dish,
combine flour, cornmeal and paprika. Dip fish in milk mixture then roll in flour and cornmeal mixture.
Fry bacon in a heavy skillet until crisp. Remove bacon, leaving bacon drippings in skillet. Drain bacon
on paper towels. Fry fish in hot drippings for about 4 minutes. Turn carefully with a spatula and fry for 4 to 6 minutes longer,
or until fish flakes easily with a fork and is browned. Drain on paper towels. Serve with bacon or save bacon for another
use. Serve with hush puppies and coleslaw, if desired.
Serves 6.
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Hush Puppies
INGREDIENTS:
- vegetable oil for deep-frying
- 2 cups self-rising yellow cornmeal mix
- 3 tablespoons self-rising flour
- 2 tablespoons finely chopped green onion
- 1 cup milk
- 1 egg, beaten
PREPARATION: In a deep fryer or heavy, deep skillet, heat 2 to 3 inches of oil over medium heat to 375°. In a
mixing bowl, combine cornmeal mix, flour, and onion. Add milk and egg; mix well. Let stand for 5 minutes.
Drop batter by tablespoons into hot oil. Fry until golden brown, turning several times. Drain on paper
towels. Makes about 15 hush puppies.
COUNTRY STYLE COLESLAW
INGREDIENTS:
- 1 cup light sour cream
- 1/2 cup mayonnaise
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon celery seed
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 5 cups shredded green cabbage, about 1 1/2 pounds
- 4 cups shredded red cabbage, about 1 pound
- 4 medium stalks celery, thinly sliced diagonally
- 2 medium carrots, coarsely grated
PREPARATION: In large bowl, combine first 7 ingredients; mix well. Add remaining ingredients; toss until well
coated. Serves 12 to 14.
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