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Did you know there is a ‘Buttermilk Snake’ here i n Louisiana? It is non-poisonous is long and slender like a Coachwhip and is light blue with creamy white speckles. I actually have seen one once when I was driving our parish’s backroads. Today’s title isn’t about a new species of bluespeckled catfish but about a new way I read about frying them.

Columnist Korsha Wilson was writing about the Atlanta based chef Todd Richard and his different takes on traditional soul food dishes that his mother cooked when he was a child. He says that she made fried catfish on Fridays and it was in her weekly rotation of dishes. Not unlike our heavily Catholic influenced tradition of Fish on Friday here in Louisiana. Here we have traditions of Friday Fish (or seafood) and of Monday Red Beans and Rice – AND if Todd were a chef over here he would pronounce his name ‘Ree-Charde’.

According to Korsha, Todd asks that we combine 2 cups of whole buttermilk, 2 Tbsp Worcestershire sauce, 1 Tbsp hot sauce, ? tsp garlic powder, ? tsp onion powder, a tsp each of salt and black pepper in a large bowl. Mix well and add 1 ? pounds of catfish fillets cut crosswise into 2” pieces. Marinate sealed and refrigerated for 2 to 8 hours.

 

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