Catfish and potato salad sandwich—ever heard of it?
Well, there I was again. In front of the stove just for you. Oh! I meant to say just for my football fan. Today, he was glued to the TV not just by one of his favorite football teams, but also, by NASCAR. Yes, I’m married to a NASCAR fan. He’s been a fan since back in the days of Bill Elliott and Richard Petty. Once a fan, always a fan, I guess.
Now, catfish is a staple seafood in this part of Louisiana. I prefer the smaller ones because they’re easier to fry and get done faster. The small sizes fit into the skillet without my having to use the deep fryer loaded with all of that oil. Give a cheer for the small fish! Yea! Helps contain the grease splatter. And—I’m all about cooking with ease.
I had an ulterior motive for cooking catfish, though. I wanted you to check out my catfish and potato salad sandwich. It’s similar to the one Sharlene, my heroine in BayouBabe99er, enjoyed at Clyde’s in Pauchex Pass. Will Pauchex Pass bounce back from the Gulf Oil Spill?
BayouBabe99er Sample
Her eyes focused on something far away as she fought to extinguish the fire of loneliness. The aroma drifting in the air drew her into the present. Clyde handled two platters along with the same number of cold strawberry drinks. She couldn’t resist snatching a golden french fry just as the plates landed under their noses.
“Here ya go. Bon appétit.”
Uncle Moot waited until Clyde disappeared into the back then leaned down for a whiff. The all clear was simply the way he manhandled his po’boy.
The first bite of the catfish and potato salad sandwich threw Sharlene back to those glorious days as a kid growing up in the bayou. Flavors blended to caress her tongue. She chewed slowly to savor each mouthful while eagerly anticipating the next. One look across the table certified she wasn’t the only one enjoying the meal.
A swig of red soda set the whole thing off.
“Not bad as I remember,” Uncle Moot said, gulping down his last bite. “The fish was flaky, tho’ I tasted a lil’ oil.”
She was practically finished, and all she tasted was goodness.
Isn’t it funny what can trigger a memory? Well, anyway. Take a look at this. Remember, I cook in small portions.
Ingredients:
Catfish – I filleted a small one for the sandwich.
Salt
Pepper – black and red
Garlic powder
Mustard
Fish fry or fish flour (The first is more like cornmeal. The second is a combination of finely ground meal and flour. I prefer the latter.)
Potato Salad
Potatoes
Eggs
Salt
Pepper
Garlic powder
Relish – sweet (Use whichever you like, sweet or dill. Personally, I like “sweet” potato salad.)
Dressing for potatoes
Miracle Whip
Mustard (Optional or to suit your taste.)
Milk – dash
Sugar (Optional)
Instructions:
1) Peel and cube potatoes.
2) Place in a saucepan along with the eggs and boil until done. The eggs should be hardboiled in about 15 minutes.
3) Remove eggs when done. Crack and drench in cold tap water.
This makes for easier peeling. If potatoes are done, drain and cool in the refrigerator while you move on to the fish.
Look at those beautifully boiled and peeled eggs. Perfection!
Now, dice them up.
4) Wash and season the catfish. Set aside.
Tip: Some people like their potato salad on the smashed side, almost to the consistency of stiff mashed potatoes. For that style, prepare the potatoes while they are still hot. They mash better. Wait until the potatoes are practically cold before preparation if you like your potato salad a little lumpy. (That’s me.)
5) Get the potatoes out of the icebox. (Remember that term, boomers?) Mash them with a fork. Add the eggs and seasonings.
Tip: Do you just plopped tablespoons of mayonnaise and squirts of mustard right on top of your potatoes? Ever wonder why your potato salad isn’t smooth looking and looks unevenly colored? Never thought about it, huh?
6) On to the dressing. Put two heaping tablespoons of Miracle Whip into a container. Squirt in a little mustard. Add a dash of milk – not too much or the potato salad will be too wet. Sugar to taste. Stir until creamy. **Secret**Add a drop of yellow food coloring and stir.
7) Stir into potatoes.
Voila!
8) Dredge catfish in fish flour. I shake mine in a freezer bag to contain the mess.
9) Heat oil until good and hot. I used a deep skillet to what? Contain the mess.
10) Fry catfish in hot oil turning when filets begin to float. Whole fish won’t float if the pot isn’t deep enough. They’ll just lay on the bottom of the skillet. Be careful not to burn them.
11) Drain catfish.
12) Get plates ready to receive that mouthwatering catfish and potato salad sandwich.
13) Dish up and serve.
14) Bon appétit.
Tell me a little about your fish tastes.
1) Have you ever had catfish?
2) What type fish do you prefer?
3) Do you like your fish fried, baked or broiled?
4) What’s your favorite side dish with fried fish? Baked or broiled?
Thanks for visiting. Look around. There’s plenty to see and enjoy!
Disclaimer: Try at your own risk.