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    Out-Of-This-World Smothered Catfish

    Source of Recipe

    From "A Real Southern Cook in Her Savannah Kitchen" by Dora Charles

    Recipe Introduction

    "We ate a lot of catfish when I was growing up, and it was always a good day when we heard somebody had caught some and there'd be a fish fry that night. Daddy's Catfish Stew was always the classic at our house, but I've worked out my own version of smothered catfish, and people love this too. The catfish someone caught on a line always seems the tastiest, but whole dressed fish from the market are a close second."

    List of Ingredients

    Fish:
    ◦ 8 cups vegetable oil
    ◦ 1 cup self-rising flour
    ◦ 1 tablespoon salt
    ◦ 1 teaspoons ground black pepper
    ◦ 6 medium dressed catfish (about pound each)

    Gravy:
    ◦ cup all-purpose flour
    ◦ 1 tablespoons Lawry's Seasoned Salt
    ◦ tablespoon salt
    ◦ teaspoon ground black pepper, or more to taste
    ◦ 6 cups water
    ◦ 3 medium russet potatoes, peeled and cut into 1-inch pieces
    ◦ 1 medium red bell pepper, sliced thin

    ◦ Grits, rice, or brown rice, for serving

    Recipe

    To make the fish:
    In a large (5-quart) pot, heat the vegetable oil over medium heat until it registers 375 degrees on a deep-fry thermometer.
    Have ready a rack set over a baking sheet.

    Mix the flour, salt, and pepper in a paper bag. One at a time, drop the fish into the paper bag and shake the bag well to cover the fish with flour. Shake excess flour off the fish and put it on a piece of wax paper.

    When the oil hits the right temperature, fry the catfish, one at a time, until golden brown, giving them three minutes on each side. Drain the fish on the rack set over the baking sheet.

    To make the gravy:
    Pour off all but cup of the cooking oil. Over low heat, slowly whisk in the flour, seasoned salt, regular salt, and pepper. Cook, whisking, for about 8 minutes, until the flour and fat mixture reaches a slow boil and has turned a light caramel color. Gradually stir in the water and continue stirring until the gravy has thickened.

    Add the fish to the gravy, along with the potatoes and peppers.
    Let simmer for about 12 minutes, until the potato pieces are cooked through. Serve right away, setting one fish over each bowl of hot grits, rice, or brown rice. Ladle on the vegetables and plenty of gravy.

    Serves 6

 

 

 


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