I found this recipe online after having some fantastic catfish bread at a “fish house.” You know what a “fish house” is, right? It’s the place you and the family go on a Thursday, Friday or Saturday night. It’s the place where you don’t mind driving an hour to get to, the place where you know if you’re going, you eat a light lunch, and you wear your stretchy pants.
I can remember going to fish houses from my early childhood on up. I still get teased by the family about the time when I was a little girl, and I got some boiled shrimp from the buffet and before anybody could stop me, I started eating the shrimp shells and all! I had never seen a boiled shrimp before, and I certainly didn’t know how to peel one!
This recipe is actually on the Simmons Catfish website. According to the site, it was created by Wanda Woodard from Holly Bluff, Mississippi. The paste can be made 2 or 3 days in advance and kept in the refrigerator.
This is a very forgiving recipe. I have made it without the fish, I have made it without the green onions, I have made it with the “parmesan cheese in the green can,” and I have made it with a variety of cheeses. All were good! Thank you Mrs. Woodard for creating this great recipe!
Catfish Bread
4 (3-5 ounce) catfish fillets
½ cup soy sauce
1 tablespoon Cajun seasoning
½ cup softened butter
½ cup mayo
½ cup shredded or grated parmesan cheese
4 ounce chopped black olives
6 green onion tops, chopped
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 teaspoon Worcestershire sauce
½ teaspoon garlic salt
Dash of cayenne pepper
2-3 drops Tabasco sauce
1 loaf French bread
Cover fish with soy sauce and Cajun seasoning, bake at 375 for 20 to 25 minutes. Flake fish and set aside.
Make a paste with the other ingredients and spread on the split French bread. Sprinkle the flaked fish on top. Bake at 400 for 10-15 minutes or until slightly browned and the cheese melts.
Southern Fried Catfish
4 filets catfish a little over a pound, total
1 - 1/2 cups vegetable, canola or peanut oil
2 cups cornmeal yellow
1 cup buttermilk
1 tablespoon cayenne pepper (red pepper, ground)
1 teaspoon salt
1 teaspoon black pepper
Pat filets with paper towel. In a large baking dish, pour 1/2 cup buttermilk, and then place filets in buttermilk, coating each side. Season filets with salt and pepper, and then refrigerate filets for about 15 minutes prior to frying.
In a large bowl, add cornmeal, salt, pepper and cayenne; stir with fork until blended. Using a cast-iron skillet, pour oil into skillet and heat to medium. While oil is heating, take buttermilk-soaked fillet and roll it in cornmeal; pat the cornmeal on the filet; coat it all over, twice; repeat with remaining filets
With oil heated to 250 degrees, place fillets in batches of two in the hot oil. Allow fish to cook 2 1/2 minutes on each side without moving, and then using tongs, turn the filets over and cook for an additional 3 minutes. Remove filets from oil and place on a paper towel.
Repeat until all filets are cooked and drained.
And what is fried catfish without Southern Hushpuppies?
Southern Hushpuppies
1 1/2 cup self-rising cornmeal
1/2 cup self-rising flour
2 eggs
1 large onion, grated
1 ¼ cup milk or buttermilk
Mix all and let sit for at least one hour before frying. Drop by teaspoon into 350 degree oil. Turn occasionally until golden brown.
