RECIPE # 4337 - RHONDA VINCENT'S UNFRIED CATFISH SUPPER - July 9, 2009 - | Nashville News, Weather & Sports



Rhonda Vincent's Southern "Unfried" Catfish: This method for cooking corn meal-coated fish using vegetable oil spray results in amazingly crisp fish fillets. 

Vegetable oil spray (Rhonda used the Parkay brand)

1/2 cup Martha White Self-Rising Corn Meal Mix

4 croppie or catfish fillets (about 1 1/2 pounds)

Salt and pepper to taste

1. Heat broiler to 500° F. Line large baking sheet with foil. Spray with vegetable oil spray.

2. Place corn meal mix in shallow pan. Rinse fish fillets. Coat damp fish with corn meal. Sprinkle with salt and pepper.

3. Place on baking sheet. Spray with vegetable oil spray. Turn fillets and spray other side.

4. Broil 10 to 15 minutes or until golden brown and crispy. Turn and broil on other side until crisp. 4 servings.  

For Oven Fried Potatoes:  Slice potatoes, sprinkle with salt, pepper, herbs, Salt-free Mrs. Dash or other seasoning, as desired.  Do not coat with corn meal.  Spray with vegetable oil spray. Cook as directed for fish.  

Rhonda's Half and Half Slaw: Many catfish restaurants serve with vinegar slaw or mayonnaise slaw.  Here is a nice combination that is a good balance between creamy and tart.

1 (12-oz.) pkg. slaw mix (any variety)

1/2 cup shredded purple cabbage

1/2 cup shredded carrots

1/3 cup lite mayonnaise style salad dressing (such as Miracle Whip)

1 tablespoon salad vinegar

Salt and pepper to taste

Combine all ingredients in large bowl.  Cover and chill before serving.

4 to 6 servings

Hush Puppy Corn Sticks: The distinctive flavors in hush puppies are corn meal and onion, although many other seasonings are often added.  Crisp onion-flavored corn sticks are a good substitute for hush puppies, if you are avoiding fried foods.

1 recipe Martha White Southern Cornbread from Self-Rising Corn Meal Mix bag

1/3 to 1/2 cup finely chopped onion

Prepare cornbread batter according to recipe on package using canola oil.  Stir onion into batter.  Spray corn stick molds with no-stick cooking spray.   Heat for 6 to 8 minutes or until hot.  Spoon batter into hot molds.  Bake 10 to 15 minutes or until crunchy and golden brown. Makes 16 corn sticks.

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