Meatless Fridays #6 – Deep Fried Catfish,Creamy Coleslaw and French Fries

     I was a little lost when I started thinking what I should make for Meatless Friday but a quick trip to the grocery provided me with  inspiration. I’m not one to blow my budget on just one item no matter how good it is. I would rather face the challenge of creating based on what is presented to me. The catfish that was on sale at the market was really a no brainer. I have used catfish in a number of ways including making a really good catfish gumbo ( believe it or not it’s a traditional dish) but the tried and true thing to do with catfish is to fry it. The natural progression of the plate would have demanded hush puppies and coleslaw. The coleslaw was easy enough but I only had enough cornmeal to bread the fish or make hush puppies, not both! I decided to put my best efforts into the fish and forego the hushpuppies. Instead, I had some frozen French fries languishing in my freezer so I decided that this would complete the meal.

     The catfish was breaded using a standard breading procedure and for the crumb I used 50% bread crumb and 50% cornmeal. I fried at 350 until the crust was golden brown. The fish was perfect. I often forget how good this dish is!

      For the slaw I was feeling lazy so I bought a bag of pre – shredded cabbage. I did, however, make my own dressing. I mixed the sugar and apple cider vinegar and whisked until the sugar dissolved. I the added my mayonnaise and cabbage and managed to get it right on the first shot. A perfect mix of tart and sweet made for a great dressing.

     What can I say about the fries? The frozen ones are great! You would be hard pressed to make it better yourself.

    I also had some kicked up tartar in the fridge. Really just mayonnaise, pickle relish, brown mustard, chopped parsley and caper but it’s just awesome!

I only eat what nature provides!!

Memories of Texas – Chicken Fried Steak at Massey’s

     Many years ago, as a young man, I lived for a time in Ft. Worth Texas. My main motivation for this move was, on the surface, a college education. Deep down I always knew I just wanted to move out of my parents house and be independent. Not that there was anything wrong at my parents house. Sure I had my share of teenage misadventures but in spite of that I managed to graduate, so in the fall of 1977 off I went to Texas. During my years in the south my friends took satisfaction in showing me what Texas was really like (Bigger and better comes to mind). This extended to the food. Biscuits and gravy for breakfast, BBQ for lunch, Tex-Mex for supper became the standards. And then there was Chicken Fried Steak. Chicken Fried Steak not just from anywhere but from Massey’s. Massey’s had the best! Steak breaded and fried to a golden brown served with a some freshly mashed potatoes and topped with a peppery cream gravy, boy I’ll tell you there was nothing like it!

     Although the ownership has changed hands Massey’s is still in operation just as it has been for the last 50+ years. They still serve Chicken Fried Steak, Fried Catfish, and an array of Texas favorite and you can be sure no one goes home hungry so if you find yourself in Fort Worth you should check it out! It’s worth the stop.

   I have had and made Chicken Fried Steak several times since I moved from Ft. Worth although up here in Michigan they call it Country Fried Steak and serve it with brown gravy (I had one women who became furious when I tried to serve it to her with cream gravy). I still prefer Chicken Fried Steak.   

Chicken Fried Steak

 

2x 4 oz portions of Cube steak

1/4 cup of milk

1 egg

1/2 cup all purpose flour

1/2 teaspoon of salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1 cup vegetable oil or shortening

1. Mix the salt pepper and paprika together and sprinkle on both sides of each cube steak.
2. Blend together the egg and milk well.
3. Dip each cube steak first in flour, then in egg, and finally again in flour. Set aside.
4. Heat oil (or shortening) to a medium high heat.
5. Pan fry Cube steak in hot oil until golden brown and crusty on the bottom. Turn each steak and fry the other side until done.

Cream Gravy

Remove all but 2 tablespoon of oil from the pan and bring to a medium heat.

Sprinkle in 3 tablespoon flour and stir/cook for1 1/2 minutes. Do not burn!

Slowly pour in 1 1/2 cups of milk (whole) and stir until thickened.

Season with salt and freshly cracked Black Pepper.

Serve over your steak and potatoes.

• Chicken Fried Steak comes with a cream gravy not a brown gravy.
• When you bread your steak keep 1 hand dry. If both hands are wet the breading will stick to your hand ad will come off.
• These days most versions of Chicken Fried Steak are deep fried for the convenience of the cook. Do not take this shortcut. Your product will suffer.
• The amount of oil or shortening you use is proportionate to the pan you are cooking in. The oil should be about a 1/2 inch deep.
• Use whole milk in your gravy. If you use a lower fat product you take the chance that your gravy will break.