Deep-fried catfish is a favorite at our house. Brush catfish with prepared mustard. For two pounds catfish, I put one cup cornmeal, one and a half teaspoons of CajunSeasoning, and one-half teaspoon onion powder in a quart bag and shake till well-coated. Best fried in a deep cast-iron skillet. (I am extremely partial to cast-iron.)
There is an easy trick to getting the oil to just the right temperature. As the oil gets hot, drop a wooden, strike anywhere match in the heating oil. It will ignite at exactly 375 degrees, the perfect temperate for deep-frying. The corn-meal battered catfish sear over when dropped in the hot oil and absorb much less oil. In a matter of minutes the will be crisp and golden brown. Put them on a rack to drain for maximum crispness.
Tonight, instead of the French-fries we so admire, I served the fish with oven fried okra, I just bought the frozen breaded type, sprayed it with cooking spray, and baked it at four hundred degrees til crisp. I opened a jar of home-canned bean soup to go along with it.
For dessert, we had a very simple peach crumble. To four cups frozen peaches, I stirred in three-quarters cup Splenda Brown Sugar, two tablespoons corn starch, and half a teaspoon cinnamon. I poured in a bowl and topped with a crumb mixture of one-half cup oatmeal.a dash of cinnamon, one-fourth cup Splenda Brown Sugar mixed with three teaspoons butter. I baked at 350 degrees till top is brown and crumbly.
This was an easy, delicious meal.