Search Feature

Sunday, June 26, 2011

Calf Fries, Catfish n Hushpuppies

I absolutely love these! Mountain oysters, catfish caught this spring, and jalapeno, whole corn hushpuppies. :)

I dip the cleaned, sliced fries in an egg milk bath and roll them in cracker crumbs..



Then give the fish filets a light coating of cornmeal, flour, cayenne, kosher salt and lemon pepper.



Heat my oil in a cast iron pot...



Mix up a batch of hushpuppy batter and add minced onion, minced jalapenos and some whole kernals of corn...



frying the catfish...



hushpuppies...



and the calf fries....





The catfish, hushpuppies and calf fries... served with fresh tartar, horseradish sauce and a cold beverage.



Another one of those plateless, finger food meals. I'll do anything to get out of washing dishes. :)

30 comments:

LindaG said...

Adopt me and I'll do your dishes. ;)

Looks fantastic as always!

Tango Joe said...

I remember the first time trying these on a trip to Fort Worth, TX - Excellent. Now I am hooked.
Bravo on the plateless meal as well, we don't need no steenkin' plates!

A Year on the Grill said...

Made me flinch just a bit. Hard to type with one hand unconsciously protecting...

well, you get the image.

Nick said...

Man Jeanie that looks great. Had a farmer out in Western KS that used to always put on a big calf fry the night before pheasant season opened. Good stuff. You ever try Chalula Chile Garlic sauce on fried catfish? I love it.

Take care, Nick

marc said...

I have to admit I like it all! But I do prefer my RMOs, seared and grilled. Preferably right at the branding fire!
I know you ranch so yours were probably the results of this year's branding, but do you know of any commercially available product that is not already breaded? I can only locate breaded RMOs.

cowgirl said...

Haha Linda!! That is tempting! Thanks. :)

cowgirl said...

Hey Joe, I'm glad you like them too...and I like the way you think! We don't need no steenkin' plates! :)
Thanks Joe!

cowgirl said...

lol Dave! Thanks for the laugh!

cowgirl said...

Nick that sounds great! One thing western Kansas has is fresh calf fries and lots of pheasants. Hope you still get to go hunting out this way sometime. :)
I have not tried Chalula chili garlic sauce.. it sounds great!
I use the Chalula chili lime but didn't know they made a garlic sauce too. I will look for it. Thanks Nick!! :)

cowgirl said...

Marc, I agree fresh is best.
I don't know of any source for non-breaded ones...or even breaded ones. lol. You might ask a butcher or the meat man at your local grocery store.

Thanks Marc! :)

Anonymous said...

So that's the trick to a light crispy coating; popcorn!

@Marc, how about just washing off the coating?

d.

The Marinello's said...

Dear Cowgirl,
I stumbled upon your blog a few weeks ago and have been amazed at your ingenuity. I haven't been able to stop reading your past blogs! LOL!
I have been very interested in smoking various meats just savin the pennies till i can get a decent smoker or muster up enough initiative to attempt the drum smoker project. LOL Anywho... I just wanted to say Great Blog and I look forward to reading it every day.
Keep up the great work!
Ed

cowgirl said...

d. popcorn coating? That would be interesting. :)

cowgirl said...

Thank you so much Ed! It's nice to meet you. :)
If you build a drum let me know. They are really efficient cookers and the price to build one is minimal.
Thanks for checking out my blog too..
I appreciate it Ed! :)

Old Smoke said...

Dang it Jeanie
I'm off on a vacation doing a bit of fishing and you have calf fries, catfish and hush puppies. I'll have to do a better job of planning next time... :)
It looks like I missed some other good meals too!
Not much catching but I did get some pictures that I'll send ya :)

Jeffery said...

Wow! Im hungry now! thx hehe ;)

Marc van der Wouw said...

Wow looks very nice...gotta try this..Thanks for sharing;-)

Amanda Shirley J said...

Hi Cowgirl!

My name is Amanda, and I work for a cooking company in Utah that makes just-add-water BBQ Sauce. I'm curious if I can send you some to try out and review?

Also, is there an email address I can reach you at to send over some additional information?

Thanks!

cowgirl said...

Rick I'd much rather be fishing than sitting here! Hope your vacation is going well. Looking forward to seeing pics! Thanks!!

cowgirl said...

Hey Jeffery, Thanks! :)
Hope you are having a great spring!

cowgirl said...

Marc thanks so much! Hope you give them a try sometime! :)

cowgirl said...

Hi Amanda, nice to meet you!
I have not heard of an add-water Q sauce it sounds interesting.
If you use the button under my profile picture, you will be able to send an email to me.
Thanks so much Amanda, I would love to try it!

Mrs. JP said...

See, that's just one of those things I can't eat. It's totally mental, I know, when daddy was cutting the calves when I was a girl we gave them to a neighbor with a shiver!

cowgirl said...

lol Mrs JP.. they really are tasty. :)

Anonymous said...

Hi Jeannie, Well you said add some whole corn kernels to the battermix...

So you start with egg yoke and milk and then move to flour, hmm. Overhere the traditional way is flour, egg yoke, then breadcrums, or more often 'paneermeel' i.e. finely crushed or grated double baked biscuits (rusk). Personally I grate them through a fine sieve, so you only get the realy fine particles.

Need to try your way some time to see if it makes the crust stick better.

donald

cowgirl said...

Hi Donald! :)
On the calf fries I use the egg/milk mixture and dip them into cracker crumbs.
On the fish I use yellow corn meal, flour and seasonings (no egg wash).
Then when I make hushpuppies I put minced onion, jalapenos and whole kernals of corn in the hushpuppy batter.
So there are three different coatings and batter going on in this cook. :)

Your biscuits sound very interesting! I will google them.. maybe I can find a recipe to try them.
Thanks!! :)

Anonymous said...

Here's what they look like http://www.google.nl/search?q=beschuit&hl=nl&safe=off&biw=1600&bih=719&prmd=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=XLUMTtbLHYGcOvaLoasL&sqi=2&ved=0CC0QsAQ

The ones with muisjes (sugarcoated annisseeds with their little tails) are traditionally served to those visiting mother and her newborn child.

Industrially produced paneermeel like used by the Kroketten manufacturers, are generally ground from large square bricks to ease processing.

Beschuit is a light and storable alternative to bread older versions were a staplefodd on the Dutch 17th century sailingships that conquered the world.

You just get a finer and thinner (wich is good for kroketten) crust than with breadcrums. For things like chickenlegs I would not use this, but I do for chicken schnitzels.

cowgirl said...

Wow! Very interesting Donald.. I appreciate the information!!
Thank you. :)

Frugal Canadian Hermit said...

Well that serves me right for not being on here for a bit Jeanie. Missed out on the calf fries and all the other goodies. Lookin good Jeanie.

cowgirl said...

Mark I've been wondering what you're up to! Bet you are keeping pretty busy...
Good to see ya! :)