Fried Catfish
1/4 c. cornmeal (some people use white, I'm partial to yellow)
2 tbsp. plain dried breadcrumbs
Salt & pepper
1/8 tsp. cayenne (I tend to dash a little more in)
1 egg
1 tbsp. water
1 lb. catfish, cut in 4 pieces
1 tbsp. olive oil
Lemon wedges, if desired
Mix all the dry ingredients together. Beat the egg with the water. Dip the catmeal in the egg, then dredge in meal, shaking off the excess. Spray skillet with cooking spray and heat on medium-high. Add oil and swirl to coat bottom of skillet. Add fish and cook 3 minutes. Flip and cook until opaque and nicely-browned on both sides, another 3-4 minutes. Serve with lemon. Serves 4, 6 Points each.
2 tbsp. plain dried breadcrumbs
Salt & pepper
1/8 tsp. cayenne (I tend to dash a little more in)
1 egg
1 tbsp. water
1 lb. catfish, cut in 4 pieces
1 tbsp. olive oil
Lemon wedges, if desired
Mix all the dry ingredients together. Beat the egg with the water. Dip the catmeal in the egg, then dredge in meal, shaking off the excess. Spray skillet with cooking spray and heat on medium-high. Add oil and swirl to coat bottom of skillet. Add fish and cook 3 minutes. Flip and cook until opaque and nicely-browned on both sides, another 3-4 minutes. Serve with lemon. Serves 4, 6 Points each.
Spoonbread Like Lucy's
1 1/4 c. light cream (or half & half...I used the fat-free kind)
1/2 c. cornmeal (again, you can use white, but J's mama always used yellow)
1/2 tsp. salt
3 tbsp. butter
3 eggs, separated
Preheat oven to 375 degrees. Heat the cream in a deep pan. When hot, slowly add cornmeal, stirring constantly. Cook on very low heat, stirring, until very smooth. Do not boil. Add salt and butter and mix well. Remove from heat. Add the yolk of each egg, separately, beating well after each addition. Beat the egg whites until they are stiff. Slowly and gently fold whites into meal mixture. Pour into a buttered casserole dish. Smooth the top. Bake 30 minutes or until golden. Serve hot, slathered with a ton of butter, says my wife. She also says it's good for breakfast with butter, milk and white sugar. I'd rather have Cream of Wheat at breakfast and soft parmesan polenta at dinner. But, that's just me.
1/2 c. cornmeal (again, you can use white, but J's mama always used yellow)
1/2 tsp. salt
3 tbsp. butter
3 eggs, separated
Preheat oven to 375 degrees. Heat the cream in a deep pan. When hot, slowly add cornmeal, stirring constantly. Cook on very low heat, stirring, until very smooth. Do not boil. Add salt and butter and mix well. Remove from heat. Add the yolk of each egg, separately, beating well after each addition. Beat the egg whites until they are stiff. Slowly and gently fold whites into meal mixture. Pour into a buttered casserole dish. Smooth the top. Bake 30 minutes or until golden. Serve hot, slathered with a ton of butter, says my wife. She also says it's good for breakfast with butter, milk and white sugar. I'd rather have Cream of Wheat at breakfast and soft parmesan polenta at dinner. But, that's just me.
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