Fried Catfish (18th-Century Style)
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Fried Catfish (18th-Century Style)
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Make quick and delicious fried catfish, a recipe from the classic Hannah Glasse book "The Art of Cookery Made Plain and Easy".
Ingredients:
4-6 dressed catfish fillets
Salt and hot pepper flakes
Country bacon + drippings (for cooking grease)
White cornmeal (enough to roll the fish in)
Salt
Black pepper
Fresh turnip greens, washed and coarsely chopped
Recipe:
Season the fish with the salt and hot pepper flakes. Season the cornmeal with salt, black pepper, and hot pepper flakes to taste. Melt the fat in a cast iron skillet. Once the drippings are hot but not smoking, deftly roll the fish in the seasoned cornmeal and fry in the pan, about five minutes a side if thick (three if ½ inch or thinner), until the fish is uniformly golden brown. Remove from the skillet and drain well. Wilt turnip greens in fat after fish have fried.
Have any questions? Let us know below in the comments!
For more 18th century recipes: https://www.mountvernon.org/recipes/
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