Tide & Tigers Today Tailgating: Game Day Fish Fry

Rebecca Gordon Tailgating Tide & Tigers Today Buttermilk LipstickTide & Tigers Today
Raycom Sports/ WBRC Fox 6

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Saturday, September 26, 2015
10 am


Fan Fare Favorite Recipes
Cooking & Pre-Game Planning Tips & How To’s
Game Day Entertaining Ideas
Tailgating Style Tips

Big Laughs & Loads Of Fun

Tide & tigers Today Tailgating Rebecca Gordon Buttermilk LipstickBe sure & join us in the Tide & Tigers kitchen for all of the details!

Southern-Style Game Day Fish Fry
{watch the video}

Get Tailgate Ready
Alabama vs Louisiana-Monroe & Auburn vs Mississippi State
match up this football Saturday…
Try these team taunting inspired nibbles & let the games begin!

Game Day Entertaining
here’s what we’ll be having… snack along with us


Country Fried Catfish Bites
Bloody Mary Cocktail Sauce
Shrimp Creole Hushpuppies
Roll Tide Remoulade
Assorted Chips, Dips & Drinks

Devour The Competition

Taunt the opposing team by serving up their regional food favorites…
Have the main course set the tone
for what’s to come later on the football field.

Play off of team colors in dips & sauces &
jab the opposition with fun recipe names & titles.
After all, hitting home that your team will be victorious is the name of the game.

How To Fry Catfish Fingers Gameday Tailgate Recipes Food Party Ideas rebeccagordon buttermilklipstick southern hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickCountry Fried Catfish Bites With Bloody Mary Cocktail Sauce
makes 8 servings

1 egg
2/3 cup whole buttermilk
1 lemon, zest & juice
1 1/4 cups plain yellow cornmeal
1/2 cup self-rising flour
1 1/4 tsp ground red pepper
3/4 tsp table salt
3/4 tsp black pepper
1/2 tsp garlic powder
1 1/2 lbs catfish fillets, cut crosswise into 1-inch strips
Kosher salt & freshly ground black pepper
Bloody Mary Cocktail Sauce

Whisk together the egg, the buttermilk, the lemon zest
& the lemon juice in a medium bowl.

Whisk together the cornmeal, the flour, the red pepper, the salt,
the black pepper & the garlic powder in a large bowl.

Dip the catfish pieces into the buttermilk mixture,
then into the cornmeal mixture, covering the pieces well.

Pour the oil to a depth of 1 1/2 inches in a Dutch oven & heat to 360 degrees.
Drop the catfish pieces into the oil & fry 3 to 4 minutes
or until golden brown & the catfish is opaque.

the ends of the fillets will be thinner & will cook faster 
than the pieces cut from the center of the fish

Remove from the oil & drain on a rack over paper towels.
Season with additional salt & pepper.
Serve with the Bloody Mary Cocktail Sauce.

Gameday Cocktail Sauce Southern fish fry rebeccagordon buttermilklipstick tailgate food recipes ideas southern hostess

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBloody Mary Cocktail Sauce
makes about 1 1/2 cups

1 cup ketchup
1/4 cup vodka
2 to 3 Tbsp prepared horseradish
1 Tbsp fresh lemon or lime juice
2 tsp Old Bay seasoning
1 tsp worcestershire sauce
1 tsp hot sauce

Stir together all of the ingredients until blended.
Use as directed.

How To Fry Hushpuppies Gameday food tailgate party rebeccagordon buttermilklipstick southern hostess outdoor living

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickShrimp Creole Hushpuppies With Roll Tide Remoulade
makes about 2 dozen

1/2 lb {31/35-count} wild American shrimp
1 1/2 cups plain yellow corn meal
3/4 cup self-rising flour
4 tsp baking powder
1 Tbsp Creole seasoning
1/3 cup diced sweet onion
1/3 cup minced scallions
1 egg, lightly beaten
3/4 cup plus 2 Tbsp beer
Vegetable oil
Roll Tide Remoulade

Peel & devein the shrimp.
Run under cool water & gently blot dry with paper towels.
Cut each shrimp into 4 to 5 pieces.

you will have about 6-oz of shrimp remaining…
approximately 1 cup for the recipe

Set the shrimp aside momentarily.

Whisk together the cornmeal, the flour, the baking powder &
the Creole seasoning in a large bowl.

trust me on this…
look below for more in-depth detail
regarding the use of plain & self-rising flour

Fold in the onions, the scallions & the shrimp,
coating well with the cornmeal mixture.

Combine the egg & the beer.
Add to the cornmeal mixture, blending well.
Let the mixture stand for 5 minutes.

the baking powder will take action
you’ll notice the mixture will become bubbly & lively…
like a well-seasoned Southern personality

Pour the oil to a depth of 1 1/2-inches in a Dutch oven.
Heat to 360 degrees.
Drop the cornmeal batter by heaping tablespoonfuls into the hot oil.
Fry 3 to 4 minutes, in batches or until golden brown & the shrimp is cooked through.

fry about 6 to 8 at one time
don’t over crowd the pot
give these room to expand slightly once they hit the oil

Drain on a wire rack over paper towels.
Serve warm with Roll Tide Remoulade.

Spicy Game Day Remoulade RebeccaGordon ButtermilkLipstick Tailgating Food GameDay Ideas Party Southern Hostessrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRoll Tide Remoulade
makes about 1 1/2 cups

1 cup mayonnaise
1/4 cup Creole mustard
1/4 cup ketchup
1/4 cup minced scallions
2 garlic cloves, pressed
2 Tbsp lemon juice
1 Tbsp hot sauce
1 tsp Creole seasoning

Stir together all of the ingredients in a medium bowl.
Use as directed.

rebeccagordon buttermilklipstick southern tailgate hostessFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Host A Game Day Fish Fry
gather a few supplies & let the games begin

The 411

Tailgating On The Go

With the proper planning,
you can cook or prepare just about anything.

The Preparations

Cut the catfish into strips & place in a zip-top plastic bag.

Whisk together the egg, the buttermilk, the lemon zest
& the lemon juice in a medium bowl.
Place in a plastic container with a lid.

Whisk together the cornmeal, the flour, the red pepper, the salt,
the black pepper & the garlic powder in a large bowl.
Place in a zip-top plastic bag.
Pour into a double bagged brown paper grocery sack & shake well when ready to fry.

The Equipment

Portable fish fryer or turkey fryer with all of it’s parts.

Peanut or canola oil * Two pair of long tongs

A spider
this kitchen utensil is used to fetch your fried items out of the hot grease

Plenty of paper towels * Brown grocery sacks
Several pot holders

The Frying

Set up fryer according to manufacturers instructions.
For safe measure, on concrete.
Heat the oil to 360 degrees.

The Cooking Technique

Dip the catfish into the buttermilk mixture.
Pour the seasoning mixture into a brown bag.
Add the catfish & shake well.
Carefully drop the catfish pieces into hot oil.
Fry until golden brown.

Remove the pieces with the spider.
Drain on paper towel topped grocery sacks.


Game Day Entertaining 101
visit the original posts for additional tips

Country Fried Catfish Bites

Shrimp Creole Hushpuppies

The Fan Fare

Keep it simple.
Let team colors lead the way.

Line baskets with parchment paper.
Have several ramekins handy for dipping.

The Smarts

Use your noggin.

If it’s sprinkling outside or the threat of rain is present,
for safety-sake go to plan B.
Hot oil & water do not mix.

music to your ears
“Louisiana Woman Mississippi Man” Loretta Lynn & Conway Twitty

social butterfly
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{college football} Rebecca Gordon@TidefanFare
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Rebecca Gordon

Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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