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Fried Catfish

In this episode Stacey and Jessica make Fried Catfish with Collard Greens and Moonbows.

Kentucky Green River Style Fried Catfish

  • 2 catfish fillets
  • 1/4 c buttermilk
  • 1/2 c cornmeal
  • 1/4 tsp garlic powder
  • 1/2 tsp black pepper
  • salt to taste
  • Shortening, lard or vegetable oil to fill cast iron skillet to 1 1/2 inches of grease.

Soak catfish in buttermilk for one hour in fridge. Mix the rest of ingredients onto plate. Drain excess buttermilk off fish before dreading in cornmeal mixture. Melt grease to 350 and add fillets. Fry about 3 minutes per side until golden brown, adding salt and/or pepper as you turn. Drain on wire rack overlaying paper towels. Serve immediately with Whiskey Tarter.

Whiskey Tarter Sauce

  • 1/2 c mayo
  • 2 T sweet pickle relish
  • 1/2 T lemon juice
  • 1/2 T hot sauce
  • 1 T Kentucky Bourbon

Mix all and refrigerate.

Collard Greens

  • 2 pounds washed and chopped greens
  • 1/2 c chopped onion
  • 1/3 c brown sugar
  • 1/4 rice vinegar
  • 1/3 c bacon grease

Melt bacon grease in bottom of large stock pot. Add collards, stirring well to coat as many greens in the bacon grease as possible. Add lid to wilt greens further for one minute. Add onion, sugar and vinegar. Cover with water. Bring to boil for a few minutes, then drop to lower heat and simmer for at least 30 minutes and up to 2 hours, cooking water down or adding more if needed.

Moonbow

  • 2 ounces bourbon
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon fresh squeezed orange juice
  • 2 ounces ginger ale
  • 1 ounce cranberry juice

Combine bourbon, lime juice and orange juice in a shaker with ice and shake vigorously. Strain into a rocks glass with ice. Add ginger ale and gently pour the cranberry juice on top without mixing so that the colors stay separate.

Breeders Cup

Countdown to Breeders' Cup

November 2-3, 2018
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  • MIN
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