Game Day Entertaining
Versatile Players
Beer Battered Cajun Fried Catfish
Fried catfish is one of those specialties that when prepared just so, it brings Southerners to their knees clamoring for more. Surprisingly, it may be offered when tailgating at home or under the tent. If traveling, simply pack a few essentials & you’ll be well equipped to handle the task almost anywhere. Beer Battered Cajun Fried Catfish may be served in hollowed out French bread with Dill Pickle Remoulade or try it in tacos with Homemade Salsa with a little Gridiron Guacamole. Learn how to make this crowd-pleasing game day football party snack that pairs well with a Crimson Bloody Mary.
Beer Battered Fried Catfish
makes 6 servings
The Basic Fundamentals
Whisk together the southern kissed tempura-style batter as the oil heats for the crispiest results.
Vegetable oil
1 cup soft wheat self-rising flour
1/2 cup plain yellow cornmeal
1/2 cup cornstarch
2 tsp Creole or Cajun seasoning
1 cup beer
1 egg
2 lbs catfish, cut into 1/2-inch strips
Dill Pickle Remoulade
Pour the oil to a depth of 1 1/2-inches in a Dutch oven & heat to 360 degrees. Meanwhile, whisk together the flour, the cornmeal, the cornstarch & the Cajun seasoning in a large bowl. Combine the beer & the egg in a small bowl. Whisk the egg mixture into the flour mixture until well blended. Dip the catfish, a few pieces at a time, into the batter, tapping off any excess. Fry, in batches, 2 to 3 minutes or until golden brown. Remove with a slotted spoon & place on a paper towel-lined wire rack over a sheet pan. Allow the oil to return to 360 degrees between batches. Keep warm in a 200 degree oven. Serve with the Dill Pickle Remoulade.
The Extra Point
Try this irresistible batter with shrimp for equally tasty results.
Dill Pickle Remoulade
makes about 1 1/2 cups
Game Changer
The classic combination of fish & chips wouldn’t be the same without serving a tangy malt vinegar on the side. Using a little bit of the dill pickle brine in the remoulade offers a surprising new twist to that very notion.
1 cup mayonnaise
1/4 cup coarsely chopped Classic Dill Pickle Chips
2 Tbsp Creole or Hot Moonshine Mustard
3 Tbsp dill pickle juice
1 scallion, minced
2 Tbsp chopped fresh parsley
1 garlic clove, pressed
Garnish: Fresh dill
Stir together all of the ingredients in a medium bowl.
The Extra Point
Serve over shrimp or crawfish po’ boy sandwiches for a delicious change of pace.
FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK
{helpful advice}
How To Host A Game Day Fish Fry
Gather a few supplies & let the games begin. With the proper planning, you can cook or prepare just about anything.
Anywhere. Follow these tips for success at your own gathering.
The Technique
Gather essential equipment items such as a portable fish fryer or turkey fryer with all of it’s parts, peanut, vegetable or canola oil, two pair of long handled tongs, a spider for retrieving fried items from the hot grease, paper towels, brown grocery sacks & several pot holders. Cut the catfish into strips & place in a zip-top plastic bag. Crack the egg into a medium plastic bowl with a lid & place in a cooler. Stir together the flour, the cornmeal, the cornstarch & the Cajun seasoning in a large plastic bowl with a lid. Whisk the beer into the egg just before you are ready to fry the fish, then blend into the flour mixture. Set up the fryer according to manufacturers instructions. For safe measure, on concrete. Dip the fish in the batter using tongs & drop into hot grease, following the recipe instructions as directed. Remove the pieces with the spider. Drain on paper towel topped grocery sacks.
etc
Game Day Entertaining 101
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The Tune
“Hit The Road Jack” Ray Charles
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon
Be sweet.
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