Angela Knipple, Paul Knipple's Catfish: A Savor the South Cookbook PDF

By Angela Knipple, Paul Knipple

ISBN-10: 1469621304

ISBN-13: 9781469621302

Whereas many fish, from bream and crappie to bass, trout, and shad, are well known within the South, none of them has settled as completely in southern tradition because the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, having fun with "that steamy candy chicken encased in golden crisp cornmeal used to be only a a part of our childhoods." during this appreciate the South(r) cookbook, the Knipples percentage their family members stories of catching and consuming this favorite southern meals. portray a portrait of catfish's culinary and average historical past, in addition to its position in southern foodways and the Delta fishing undefined, the Knipples additionally supply transparent directions for a way to pick, arrange, and cook dinner the fish.
Showcased are fifty-six recipes highlighting catfish's awesome versatility--from such southern classics as Catfish Po'Boys and Catfish Gumbo to the worldwide flavors of Catfish Banh Mi and Nigerian Catfish Stew. definitely worth the fee of admission are the recipes for fried catfish 5 methods, in addition to recipes for all of the conventional facets, together with slaw, hushpuppies, and tartar sauce--all you'll have to cook dinner a plate important of a true southern fish shack.

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Additional info for Catfish: A Savor the South Cookbook

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Mix in the mayonnaise and serve over lettuce leaves. FOR ADDITIONAL COLOR AND FLAVOR, TRY ADDING I I I I M l i M ORANGES. IF YOB M E USING CANMEI ORANGES, DRAIN T i l l THOROUGHLY. SALADS 3 7 BLUEGILL AND VEGETABLE SALAD SERVES 6 INGREDIENTS ■ IV2 cups cooked bluegill fillets, cut into %-inch pieces ■ 1 3-ounce package lemon-flavored gelatin 8 salt to taste m 1 cup boiling water s 1 tablespoon lemon juice • 1 tablespoon dry sherry 88 % cup ice-cold chicken stock ■ V* cup carrots, grated s VA cup green pepper, chopped V2 cup celery, minced 8 lettuce leaves DIRECTIONS In a medium bowl, mix together the gelatin and salt.

Heat and stir constantly until smooth. Add the salmon and frozen vegetables. Simmer for 5 minutes, stirring occasionally, or until vegetables are hot. Remove from heat and stir in cream. Garnish with parsley. FOR A COMPLETELY DIFFERENT ■, •. ■-. USE CREAM OF C E i r OR CREAM OF TOMATO SOUP. SOUPS, STEWS a CHOWDERS 4 3 FISH SOUP WITH ORZO PASTA SERVES 4 INGREDIENTS m 1 pound boneless, skinless fish fillets (perch, walleye, trout, bass—your choice), cut into 1-inch cubes m 3 tablespoons olive oil a 2 garlic cloves, chopped ■ 1 onion, chopped m 1 cup celery, diced ■ 1 cup fennel bulb, sliced y-inch thick " ¥2 cup dry white wine * 6 cups fish stock 18 2 15-ounce cans stewed tomatoes, chopped m % cup orzo pasta salt and pepper to taste m V* cup fennel sprigs, chopped DIRECTIONS In a large saucepan, heat the oil and brown the garlic, onion, celery and fennel bulb.

Bring to a boil, reduce heat to medium and add the catfish, salmon, crayfish and chorizo sausage. Cover and simmer 10-15 minutes or until the fish is cooked. Serve over steamed rice and garnish with chopped fennel fronds. IN YOU DON'T CARE FOR AN ANISE FLAVOR, SUBSTITUTE CELERY FORTHEFENNELANDUSECHOPPEDPARSELYFORAGARNISH. 5 4 100 FAST a FOOLPROOF FRESHWATER FISH RECIPES W0^ i -^ Wl. ENTREES GRILLED PIKE BREW BITES SERVES 4 - 6 INGREDIENTS m 2 pounds boneless, skinless pike fillets ■ 1 tablespoon olive oil • 2 tablespoons garlic, minced 18 1 teaspoon dehydrated minced onion a V2 teaspoon dill weed ■ VA teaspoon celery salt " % teaspoon black pepper * 1 cup beer ■ 10" bamboo skewers 8 melted butter s lemon wedges IF M i l IS HOT your thing, try 1 ClIP ORANGE juice, enhanced WITH 2 OUNCES Of DARK RUM- DIRECTIONS Gut fillets into 1-inch strips crosswise.

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Catfish: A Savor the South Cookbook by Angela Knipple, Paul Knipple


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