Daily Archives: January 18, 2013
Southern Fried Fish
The House of Stewart, Fish Fry Saturdays @ Mt Ester A.M.E Zion Church and Auburn A.M.E Zion Church, The Yella’ Store and The Chicken Coop. And if you are from my hometown you know exactly the who, where and what I am talking about. Not to forget this post would not be complete without the mention of my new local fave Mr. Shark’s. Oh My Goodness! Talk about total YUM factor. Okay now I got my mouth watering. LOL. So when I’m feeling nostalgic and craving a taste of back home. Or I can’t visit my local fave seafood spot I just whip out the ole’ cookbook and in the words of my daddy, I get ta “switchin’ in the kitchen”.
Ingredients
- 6-8 fish fillets, such as haddock, tilapia, cod, etc.
- 1/4 c. evaporated milk
- Old Bay, Salt, Black Pepper, Garlic Powder, Onion Powder, etc. for seasoning
- 1/2 c. flour
- 1/4 c. corn meal
- 1 frying pan or skillet (about 10″)
- Canola Oil for frying
- Lemon Juice
Instructions
- If fish is frozen, let them thaw. If fish is fresh, clean, wash and dry the fish.
- Pre-Heat canola oil on med to med-high heat.
- Mix together the milk and seasoning in a small shallow dish. Dip the fish in the milk mixture.
- Mixture together the flour and corn meal. Roll fish in the flour/corn meal mixture.
- Fry the fish in the hot canola oil for 4-5 minutes or until brown. Turn fish carefully. Fry 4-5 minutes more or until fish is brown and cooked.
- Put fish on a paper towel or brown paper bag to soak up the excess oil. Lightly season fish fillets to taste & drizzle each piece of fish with lemon juice.
- Serve Hot & Fresh out the grease. Enjoy!
*Chef’s Tip: Not quite sure if the fish is done? Try testing the fish with a fork. The fish will be fully cooked when it falls apart easily.
Oven-Fried Pork Chops
We barely, more like hardly ever fry things in the Porter house. So when we fill the need to indulge our main go-to is pan-fried or oven-fried. And today I have for you a yummy, tasty and might I add juicy pork chop recipe that will blow your mind. Try it today and you’ll see what I mean.
Ingredients
- 4 pork chops, trimmed
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion pwder
- 1 cup herb-seasoned dry bread stuffing mix or Italian bread crumbs
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9×13 inch baking pan.
- Stir together egg, milk, salt, pepper, garlic powder and onion powder.
- Dip pork chops in egg mixture, coat with stuffing mix/Italian bread crumbs and place in pan.
- Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear.
- Serve with your favorite side & Enjoy