![]() Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program,Īn affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to. © Copyright 2008-2023 – Mary Foreman – Deep South Dish LLC - All Rights Reserved You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. ![]() Hey Y’all! Welcome to some good ole, down home southern cooking. I love the way the smaller pieces curl up in the fryer - to me, that's fried catfish!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. What that involves is that if you had a whole catfish and you filleted that into two halves, I would split those halves into multiple strips, cutting along the natural "seams" of the filet. When I fry catfish like this, I also prefer to cook the catfish in smaller strips rather than cooking them as large whole fillets, like I would cook when I pan fry. This is not to say that my way is the right, or the only way. ![]() That's the rules and the only way to eat any of the above three at least for me. Period.īut my catfish is coated in a mixture of the two, mostly cornmeal, a little flour. My fried oysters are coated only in corn meal. Now for me, my fried shrimp is coated in flour. In fact, Humphreys-Belzoni, hosts a huge World Catfish Festival every April, drawing crowds upwards of 20,000 to the Delta. Humphreys-Belzoni, Mississippi claims the title of Catfish Capital of the World, has 117 catfish farms and more than 35,000 acres of farm-raised catfish, making it more than any other single county in all of the United States. ![]() All delicious options!ĭid you know that 75% of the world's supply of farm-raised catfish comes from right here in my home state of Mississippi, making us first in total U.S. In Gulfport, Catfish Charlie's is also family owned, excellent and has been around forever. I am convinced he uses some of his rub in the coating, so I've tried it and indeed, it rocks!Īunt Jenny's also in Ocean Springs, and also family-owned, where not only is the food delicious but it comes served in the midst of some gorgeous and very old oak trees and a simply beautiful view across the bayou off of Biloxi Bay has excellent catfish. One of our favorite local spots for fried catfish on Friday is Pleasant's BBQ, a family-owned place that's been around for years and where they serve some pretty rocking BBQ but the special on Friday is always fried catfish. There are catfish houses everywhere down south, where catfish is often all you can eat, coleslaw, hush puppies, and homemade buttermilk biscuits with jelly or honey are served family style, and sweet tea comes most often in Mason jars or icy tin cups, alongside local favorites like fried dill pickles, turnip greens, fried okra, squash casserole, and fried green tomatoes. Southern Fried Catfishįried catfish is a common dinner in the south, especially during Lent, but we southerners love it anytime, really. Deep fried, crispy strips of catfish, coated in a mixture of corn meal and flour, are a true deep south favorite. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |