"Nothing is worth more than this day." ~ Johann Wolfgang von Goethe
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We weren't still in Palm Springs last weekend but it almost felt like it, with sunny skies and temperatures around 60 degrees… hard to believe for the end of February! We went with friends to a National Lutheran Choir concert and to the Guthrie this week… taking in events before the craziness of spring season takes over! Our grandson's traveling basketball season is winding down, only two weekends left… that must mean spring is almost here!
RECIPE OF THE WEEK
We had peanut oil left over from last week's birthday fondue dinner… perfect excuse to make Bakesale Betty's fried chicken sandwich! Since we have fish lovers I decided to also try some fried catfish based on a recipe from Forkful of Comfort. The fish was good (the buttermilk marinade takes away the fishy taste), but it was the sauce based on a Neely remoulade sauce that was the biggest hit… everyone dipped it in everything they could!
BUTTERMILK FRIED CATFISH with yummy dipping sauce
- 2 cups buttermilk
- 1/2+ teaspoon Tabasco hot sauce
- 2 pounds catfish fillets, boneless and skinless
- 2/3 cup flour
- 2/3 cup yellow cornmeal
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- Peanut oil for frying
Marinate fish in buttermilk and hot sauce overnight, or at least 6-8 hours. When ready to cook, mix together flour, cornmeal, salt, peppers and garlic powder in a shallow dish. Remove fish from buttermilk and dredge in flour/cornmeal mixture and let rest about 15 minutes. Fry in deep fryer or pan fry about 2-3 minutes on each side until golden brown. Keep warm on wire rack on pan in 225 degree oven until ready to serve.
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 teaspoon cayenne pepper
- 1/2 lemon, juiced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika