Cakes

Deep-Fried Mississippi Catfish with Hoe Cakes | 2 Comments
From Cornmeal Crusted Chicken, Aired on Wed 3/25
Chef Jeff Henderson, Catfish, Jennifer Hill, Cakes, Deep Fried
Instructions

Deep-Fried Mississippi Catfish

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

  • 1 quart lard
  • 5 pounds catfish fillets, perch, brim, or buffalo, skin removed
  • 3 cups cornmeal, finely ground
  • 1½ cups flour
  • 2 tablespoons salt, divided
  • 2 tablespoons freshly ground black pepper, divided
  • ¼ cup paprika

Method

-      Heat enough lard to cover the fish in a large cast-iron pot over medium-high heat, until hot (350° F)

-      While the lard is heating, combine the cornmeal, flour, 1 tablespoon salt, 1 tablespoon pepper, and paprika and set aside

-      Season the fish with the remaining salt and pepper, and dredge the fillets in the seasoned cornmeal mixture

-      Carefully drop the fillets, 3 or 4 at time, in the hot lard and cook 10 to 12 minutes, turning once, until the fillets float

-      If you are frying small whole fish, cook until the fish pulls away from the bone at the thickest point

-      Use a large slotted spoon to remove the fillets

-      Drain on a paper towel-lined platter

-      Serve piping hot

Hoe Cakes

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Ingredients

  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 large eggs
  • 2 teaspoons sugar
  • ⅓ cup water
  • ¾ cup buttermilk
  • ¼ cup bacon grease
  • Bacon grease for frying

Method

-      In a large bowl, add all the ingredients, except the bacon grease, and mix well

-      Place a large cast-iron skillet or griddle over medium heat, add enough bacon grease to cover the bottom of the pan and heat until very hot

-      Test the temperature of the oil by adding a bit of batter to the hot oil—it will sizzle when the oil is hot enough

-      Drop the batter by scant half-cups into the hot pan

-      Cook as many as the pan can hold without letting the sides of the hoecakes touch.

-      Fry each hoecake for 5 minutes, until the edges are brown and small bubbles appear in the center of the cake

-      Turn with a spatula and cook another 5 minutes to brown the other side

-      Lower the temperature of the skillet if the hoe cakes brown too quickly

-      Serve hot, with bacon and fresh cream butter

Ingredients
  • 1 quart lard
  • 5 pounds catfish fillets, perch, brim, or buffalo, skin removed
  • 3 cups cornmeal, finely ground
  • 1½ cups flour
  • 2 tablespoons salt, divided
  • 2 tablespoons freshly ground black pepper, divided
  • ¼ cup paprika
  • 1 cup self-rising flour
  • 1 cup self-rising cornmeal
  • 2 large eggs
  • 2 teaspoons sugar
  • ⅓ cup water
  • ¾ cup buttermilk
  • ¼ cup bacon grease
  • Bacon grease for frying
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