|Pan Fried Catfish with Seasoned Green Beans and Cole Slaw.|
During this time I rumble through cabinets and the freezers to see what I can fix to keep from having to go out! Many times this serves a dual purpose inasmuch as I forget what I do have as it gets pushed to the back or under something else. It needs to be found, it it needs to be used! Plus it is quite often a treat!
Yesterday morning I was rumbling through frozen packages in the upright freezer and found a bag of beautiful catfish fillets my brother Gary had caught and given us. This made a real treat of a dinner as Brian is a great lover of fish and sea food.
I pulled out 2 pints of green beans I canned from the summer and found a half a head of cabbage in the refrigerator for Cole slaw and it became a feast!
Ingredients for Fried Catfish:
1-2 pounds fish filet's
1 C. flour
1 C. corn meal
1 t. kosher salt
1/2 t. black pepper
2 t. Paprika
Oil for frying
Rinse and dry the fish. Combine the dry ingredients in a shallow dish and dredge the fish. Heat about 3/4" of oil in a frying pan to 350 degrees F. Fry the fish until golden brown on both sides and drain on paper towels. Yield 4-6 servings. Serve with seasoned green beans and slaw.
Ingredients for Seasoned Green Beans:
1 quart canned green beans
6 slices bacon
1 onion, diced
1 C. fingerling carrots, optional
Dice the bacon into a heavy bottomed pan and fry until crisp. Add the onions and saute about 2 minutes. Add the green beans with their juice and season to taste. Bring to a boil then simmer 20-30 minutes. Serve hot and taste again to correct the seasoning. Yield 4-6 servings.
Ingredients for Cole Slaw:
1/2 head green cabbage shredded fine
1/2 onion diced fine
1-2 carrots shredded
3/4 C. Miracle Whip salad dressing
1/4 C. sugar
2 1/2 T. cider vinegar
pinch of salt
pinch of pepper
Prepare the vegetables and set aside.
Use a large mug to prepare the dressing. Add the dressing ingredients and whisk until smooth with a fork or small whisk. Pour over the vegetables and toss until all coated. Serve chilled. Yield 4-6 servings