Fried Catfish

Fried Catfish Recipe

6 catfish
1 teaspoon salt
¼ teaspoon pepper
2 cups self-rising corn meal
Oil for frying

Salt and pepper catfish. Drop fish into corn meal and coat completely.  Deep fry in hot oil (350 -365 degrees) until cat fish floats to top and is golden brown.  Drain well on paper towel.  Serves 6.

Optional: Many cooks soak the catfish either in milk, buttermilk, or salt water before cooking.

Optional: Cooks season their cornmeal with any of the following according to preference:
Onion salt, Garlic salt, and Parsley flakes

Thyme, chili powder, and paprika

 

Gazpacho

Another summer soup served cold. This is a quick and easy version using canned tomato juice. It definitely delivers on flavor.

2 cucumbers, sliced
5 green peppers, diced
½ loaf of hard bread or equal amount of hard rolls, broken into chunks
5 ripe tomatoes, cut up
3 cloves crushed garlic
¼ onion
¾ cup olive oil
¾ cup wine vinegar
3 cups tomato juice or v-8 juice
cayenne pepper and salt to taste

Place cucumbers, green peppers, bread, tomatoes, garlic and onion in large bowl. Add oil, vinegar, water and seasonings.
Refrigerate together at least 24 hours.
Mix in blender and pour into bowl.
Refrigerate a few more hours and serve in chilled bowls.
Top with croutons or fresh chopped vegetable garnish. Serves 8 to 10.