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Going Down South

 No big surprise that I'm as big a fan of food as I am of malted barley concococtions. The other night Amy and I decided to run back home to Florida for our dinner inspiration and it was a damn good meal, so here it is for you. (Oh and for the beer content, all I can say is it's amazing how well Firestone Walker's Union Jack IPA goes with fried catfish)

Drew's Fried Catfish

4 Catfish Filets

1.5 cups flour

1 egg

0.5 cups coarse Cornmeal



Cayenne Powder

one small container Crisco


  1. Lay the catfish on a double layer of paper towels and cover with another double layer. Pat to dry the fish.
  2. Prepare 3 plates. The first with 1/2 cup of flour (seasoned with salt). The second with the egg, well beaten with a pinch of salt. The third with the remaining flour and other ingredients, mixed together
  3. Melt the shortening in a heavy pan over medium heat. The oil should be high enough to cover 2/3rds of a filet. Test the oil's readiness by throwing a bit of flour into the pan. When it sizzles and browns, but doesn't burn, you're ready.
  4. Finish patting dry a filet and with one hand dredge in the flour. Coat both sides and shake off excess. With your other hand, dip the filet in the beaten egg . Transfer to the flour and cornmeal mix and coat the fish throughly. Take the filet and gently lower into the oil, laying the fish down away from you.
  5. Cook each filet for 3-5 minutes per side until the crust is golden brown and crunchy. 
  6. Drain for a few minutes on paper towels.

Serve with cornbread, mashed potatoes and green beans. Oh and a nice IPA breaks through nicely.



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