Fry the fillets quickly until brown on both sides and they float in the oil. Serve while hot with hush puppies, freedom fries, and cole slaw. Rub the inside and outside of the fish with the mixture. Place fish in a pan that has been covered with aluminum foil and place under broiler in oven. Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Fill deep pot or 12-inch skillet half full with vegetable oil. Add catfish in single layer, and fry until golden brown, about 5 - 6 minutes, depending on size. Grill until opaque and just beginning to flake when tested with a fork, 4 to 5 minutes per side, turning once halfway through the grilling time and basting frequently with the mustard butter. The recipe is from David Rainer's judging an Alabama Wildlife Federation Cook-off with fish winner Team Choctaw Bluff. On stovetop, use large, cast iron skillet and a couple of tablespoons of butter and olive oil.
Blackened Catfish and Crab Cakes with Cajun Shrimp Cream Sauce Chef Jamie Roussos said he blackens a six- to seven-ounce catfish filet by coating the fish with melted butter and blackened seasoning (he prefers Paul Pruhomme’s version with a little salt added) and then searing quickly in a skillet set on medium high. For the Shrimp Sauce, use the following ingredients: In large sauce pot on medium high heat add butter and garlic.It should take no more than two to three minutes per side. Cut the heat and add the remainder of ingredients and thoroughly mix. Cook for a couple minutes and add peppers, celery, mushrooms, and onions cook until tender. Add seasoning and flour and cook another 2 to 3 minutes to make roux. Roussos looks for the consistency of a thick and creamy bisque.Gradually stir in 1 cup of bread and 1 cup of cornbread, cooking until thickened.Add crabmeat and thicken further with remaining breadcrumbs and cornbread. To prepare flounder: split each flounder, and fill with dressing. Then cook under broiler about 15 minutes or until fish is done.: Place the fillets on a platter. Squeeze freshly-cut lemon over fillets, and cover fillets with slices of bacon.About 1,700 years ago, the Hopewell people built Nanih Waiya, a great earthwork mound located in what is central present-day Mississippi. The early Spanish explorers of the mid-16th century in the Southeast encountered Mississippian-culture villages and chiefs.
The Choctaw coalesced as a people in the 17th century, and developed three distinct political and geographical divisions: eastern, western and southern.Their Choctaw language belongs to the Muskogean language family group.The Choctaw are descendants of the peoples of the Hopewell and Mississippian cultures, who lived throughout the east of the Mississippi River valley and its tributaries.The Confederacy had suggested to their leaders that it would support a state under Indian control if it won the war.After the Civil War, the Mississippi, Alabama, and Louisiana Choctaw fell into obscurity for some time.(This seasoning comes in a commercially prepared mix that can be purchased at any supermarket.) Cover the seasoned fillets with bread crumbs and drop into the peanut oil that has been preheated to 350-375 degrees. In a small saucepan over medium heat, melt the butter and whisk in the mustard. When ready to grill, place an oiled grill rack over the fire.