Soulful Dinner

Michael did not love this, but I have finally realized that he doesn't like fried fish. I thought it had a great flavor and liked that the batter wasn't thick. I really liked the pickled okra salsa (though it was just like regular salsa). I also think this batter would be really good to fry chicken in!

Parmesan Pecan Fried Catfish with Pickled Okra Salsa

2 lb Catfish fillets, cut into 1 inch wide strips (I used 1 lb and it was more than 3 of us could eat)

1 cup buttermilk

1 cup ground pecans

2/3 cup plain yellow cornmeal

2/3 cup grated Parmesan cheese

1 Tbsp cajun seasoning

1 Tbsp paprika

2 large eggs, beaten

vegetable oil

Place fish and buttermilk in a large ziplock bag. Seal and chill for one hour. Remove fish and discard buttermilk. Combine pecans and next 4 ingredients in shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Heat vegetable oil in pan. Fry fish in batches, cooking 2-3 minutes. Serve with pickled okra salsa on top.

Pickled Okra Salsa

5 whole pickles okra, slices

1/2 cup chopped sweet onion

4 tsp chopped fresh cilantro

1 tsp fresh lime juice

1/4 tsp salt

1/8 tsp freshly ground pepper

1 (14.5 oz) can diced tomatoes with mile green chiles, drained

Pulse first 6 ingredients and half of the tomatoes in a food processor 4-6 times. Stir in remaining tomatoes. Serve immediately. Can store in refrigerator for up to seven days. If serving from fridge, let rise to room temperature before serving.

I also made stone grits. I got these awesome grits from Parks Mill in Abingdon, VA while visiting our friends Adam and Susan this summer. They have an old mill there and still make the grits the old fashion way. They are so yum! I use half milk and half water in these to cook them.