I have never written about catfish before but it is part of the Southern. I see catfish on our local seafood restaurant menus almost all the time. A popular dish in our area of the South is salt and pepper fried catfish. Honestly, I have never eaten it but when I have seen it fried to a golden brown it does look appealing. I had great difficulty in writing this blog post as I feel March is a month of transition. Everyone seems so happy to see Spring and we want to think of firing up the grill. However, we ate on our sun porch on Friday night because it was so beautiful and warm. Saturday was a day in the 70’s and we had our windows and doors open as we enjoyed the warm breezes of Spring. Sunday was a day of cold rain and the temperature will not rise out of the 50’s until possibly Wednesday.
When the weather is so inconsistent, I become quite confused about how to dress and what to prepare to eat. One day I want to make a pot of hearty soup and the next day I wanted to grill some meat and serve it with a fresh salad. I think when we have a month of transition there are certain meals that are good any time of the year. As my favorite way to eat fish is to fry it, I think that a meal of fried fish works any time of the year.
The recipe I am sharing with you today is from my Best Kept Secrets of the South’s Best Cooks Cookbook. As I was reading it, I thought of how much I enjoy using rosemary in my Spring dishes and I think it would make the fried fish even tastier. Frying the fish in the yellow cornmeal makes a prettier crust than the white cornmeal.
I can imagine how tasty this would be accompanied with a bowl of delicious cole slaw and hushpuppies. You just can’t get much more southern than that.
Thanks for stopping by.