Ingredients: 6-8 Large Ears of sweet Yellow corn (Frozen Corn may be substituted) 2 Large Green Peppers Diced 1/2 cup all purpose flour 1 tablespoon sugar salt and pepper to taste 1/2 cup shortening (cooking oil may be substituted) Instructions: Shuck and de-silk the ears of corn, then rinse. Using a sharp knife remove the kernels from the cob, scraping to get it all. Mix green peppers, flour, sugar, salt and pepper together coating the corn well with the mixture. Heat shortening or oil until one kernel dropped in it sizzles. Put your corn in the skillet and fry until the corn is tender and the flour starts to brown. Stir frequently to prevent the flour from sticking. HINT: You may want to cover the skillet with a lid to help tenderize the corn evenly. Note: If this recipe is followed as written you will have one of the best side dishes to go with that special meat or just good old Sunday Dinner.
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Posts tagged with 'fried'
Fried Soul Food Recipes.
Fried Cabbage
Ingredients: 1 Head Cabbage 6 Strips Bacon 1 Tablespoon Butter Pinch of Salt Instructions: Shred Cabbage. Place in pot of water with salt and bring to boil. When at boil remove from heat and drain. In a skillet fry bacon. Crumple cooked bacon on a plate. Using the bacon drippings and butter fry the drained cabbage. Add bacon to cabbage and simmer for 5 minutes.
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Fried Yams / Sweet Potatoes
Ingredients: 1/2 Cup of Oil 3 Sweet Potatoes Washed and Thinly Sliced 1 Cup of Sugar 1/2 Teaspoons Nutmeg 2 Tablespoons Butter 3 Tablespoons Lemon Juice Instructions: Fry sweet potatoes and or yams till they are golden brown. This tends to work better if you preheat the cooking oil, lay the cooked sweet potatoes aside and drain them on folded paper towels. Mix the sugar and nutmeg with 2 tablespoons of butter and 3 tablespoons of lemon juice. Heat till melting. You want a warm sauce, then place the sweet potatoes/or yams in a deep dish casserole. Pore the sauce over and serve.
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Southern Garlic Catfish
Ingredients: 1-1/2 pounds catfish (fillets) 1 egg garlic salt 1 package of marks fish breading or 1/2 cup of flour and 1/2 cup of corn meal, salt and pepper to taste cayenne Pepper vegetable oil Instructions: Heat skillet and 1 inch of vegetable oil. Wash catfish. Beat egg. Dip catfish in egg. Put garlic salt on both sides of the fillets. Shake on cayenne pepper. Dip in breading-twice. Put fillets in hot oil. Cook until golden brown and tender in the middle. Fry time is usually 8 to 12 minutes. Take fillets out the skillet and set on a paper towel. Optional-sprinkle with Louisiana Hot Sauce®. Note: If you do not like spicy food omit the cayenne pepper. If you like it hot add as much cayenne as you can stand and dip in hot sauce, ketchup, and lemon juice mixed together.
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Nel’s Delicious Dover Sole
Ingredients: 1 lb Dover Sole fillets 1/2 bottle of Lawry’s® Lemon Pepper Marinade salt pepper 1 cup flour 2 tablespoons vegetable oil Instructions: Rinse fish fillets in water and place into deep plate. Pour approximately 1/2 bottle of Lawry’s® (or your favorite lemon pepper) marinade over fish. Marinate fish for about 15 minutes. Next, heat oil in skillet over medium heat. While the oil is warming, add salt and pepper to the flour to taste. Remove fish from marinade and dip in flour. Fry approximately 3 minutes per side or until brown. Turn fish only once to keep it from falling apart. Note: Because the fish fillets are thin, it only takes about 15 minutes for the marinade’s flavor to penetrate. Also, don’t try to fry the fish in butter. It burns too easily. This is delicious!
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Crab Cakes
Ingredients: 1 can Crab Meat (backfin meat works better) 2-3 tablespoons Old Bay® Seasoning 2 tablespoons bread crumbs 1 tablespoon worcestershire sauce 3 tablespoons mayonnaise 1 teaspoon mustard 1 extra large egg (or 2 small eggs) pinch of parsley flakes a little diced green pepper (optional) salt pepper soul food seasoning hot sauce (optional) Instructions: Pick crab shells out of the crab meat. Add all ingredients in a bowl, adding salt, pepper, soul food seasoning and hot sauce as desired. Stir all ingredients together. Divide the mixture into small patties, each about half the size of a hamburger patty. Drop the patties into hot grease and allow to cook until brown on one side then turn over and brown the other. Fry similar to the way Fried Chicken is prepared. Remove from grease and lay the patties on paper towels to absorb the grease.
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Momma’s Fried Catfish
Ingredients: 1 pound of fillet catfish 1 cup of corn meal 1 cup of flour 1 teaspoon of Lawry’s® Seasoned Salt 1 teaspoon of Pepper Instructions: Mix flour, seasoned salt, and corn meal and cover both sides of catfish strips with the dry mixture. Then fry in about a teaspoon of oil in a pan, until both sides are golden brown and the fish is crispy.
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Stuffed Shrimp
Ingredients: 1/2 cup cooking oil 1 pound raw shrimp – chopped salt and pepper to taste 2 cups day old bread,torn up 1 pound white lump crabmeat (preferably back-fin crabmeat) 1 tablespoon chopped parsley 2 eggs, beaten lightly 4 pound large shrimp – jumbo sized onions – add to taste celery – add to taste chopped bell peppers – add to taste 2 cloves garlic – minced Instructions: Chop onions, pepper, celery, and garlic. Sauté in oil until tender. Add chopped raw shrimp, salt and pepper. Cook until the shrimp are done. Toast the day old bread and soak in water to moisten. Squeeze out water and add bread to mixture, a little at a time, mixing well. Add crabmeat and parsley. Let cook for 5 minutes. Set aside to cool. Add raw egg. While the mixture is cooling, peel the shrimp, leaving on the tail shell. Take a small sharp knife and split the shrimp down the back, making sure not to cut completely through the shrimp. Clean all waste material from the inside of the shrimp. Fill the backs of the shrimp with dressing and freeze at this point to ensure the dressing holds together. When ready to cook, dip shrimp in flour, then in beaten egg and milk, and then in flour again. Fry in deep hot oil at 350 degrees. Wait till they all have turned brown prior to removing from oil.
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Kenya’s Smothered Pork Chops & Gravy
Ingredients: 1 package of pork chops 1/2 onion (chopped) seasoned salt pepper 2 cups flour 2 cups vegetable oil Instructions: Lightly salt and pepper chops and set aside. Place flour in large bowl and lightly salt and pepper. Coat the chops with the seasoned flour and set aside. In large skillet or frying pan, heat vegetable oil, until it sizzles when pinch of flour is added (about 5 or so minutes). Add enough pork chops to fill, but not over fill pan. Fry until brown on one side. Then, turn and repeat frying until brown on other side. Remove pork chops and all but about 3 teaspoons of oil (try to keep in pieces of the crust from frying). Add the chopped onions to the oil. Add about 5 teaspoons of the seasoned flour to pan. Over reduced heat, brown the flour in the left-over oil and crust. Add about a cup of water. Bring to boil. Then, put fried chops back into pan with browned flour and water mixture, reduce and simmer for about 20 to 25 minutes, turning chops occasionally. Let stand 10 minutes and serve.
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Simmering Sausage Cabbage
Ingredients: 6 to 8 Slices of Bacon 3 Italian Sausages Salt & Pepper Cayenne Pepper 1/2 tablespoons Garlic 1 large Onion 1 large Cabbage 14 ounce can of chicken broth Instructions: Fry several slices (6 to 8 slices) of bacon in a cast iron skillet. Remove bacon when crisp. Drain drippings so that one table spoon’s worth remains in skillet. Remove sausage from casing and fry in bacon drippings for 4 min. Insert one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 min. Place shredded cabbage in skillet. Add cooked bacon strips. Season with cayenne to taste. Mix all ingredients in skillet. Add 14 ounce can of chicken broth, cover and bring to boil. Reduce to simmer until cabbage is wilted. Remove cover, simmer for about 45 min until broth is reduced. Serve hot.
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