Inspired by the Black Iron Blog. Ingredients 6 x 6-8oz. catfish fillets peanut oil for frying marinade for catfish – 1 cup buttermilk + Louisiana hot sauce to taste marinate catfish for at least 2 hours prior to frying. 2 … Continue reading
Note: Scroll to the bottom for a link to a slow-cooker recipe for shredded chicken on a slider bun adapted from Harrie B’s. Brian Morris, the Director of Culinary Operations at Hattie B’s, appeared on Pickler & Ben to share … Continue reading
10/15/2017 – This was the first time to make hot-water cornbread fried as a pattie–sorta like a hush puppy. What we did was inspired by the recipe at http://inthekitchenwithpaige.blogspot.com. Here is what we did that made a great, crunchy cornbread… … Continue reading
Good breading. Seemed a lot like what the real fried fish restaurants serve. Should try this again. … Continue reading
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level.
I helped Mary fix the fried chicken for Easter 2013 lunch and below is what she did. So far she tells Kelley it is a secret so don’t tell anyone I posted it here. The Day before: Clean chicken – … Continue reading
I bought CharBroil’s Big Easy oil-less infrared turkey fryer via EBay for $89.99 and this was the first trial. I had seasoned the SS inner tub with corn oil and heated it until the smoke began to diminish per the … Continue reading